Description
Thai Crunch Salad with Peanut Dressing is loaded up with healthy veggies, herbs and scallions. EASY, Vegan and gluten free!
Ingredients
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- 4 cups shredded cabbage ( green, purple or napa)
- 1 cup shredded carrots or use matchstick carrots
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 1/2 cups edamame, snap peas, or cucumber (or a combo)
- 1 cup chopped fresh herbs- mint, basil, or cilantro ( a combo is nice)
- 1/2 cup green onions, thinly sliced
- optional: 1/2 cup crushed roasted peanuts (or cashews)
- 1 orange, both zest and juice (1 tablespoon zest, 1/3 cup-1/2 cup juice)
- 1 lime, juice (1/4 cup)
- 3 tablespoons maple, honey, agave or brown sugar
- 2 garlic cloves
- 3 thin sliced disks of ginger (about 1 1/2 tablespoons)
- 1/4 cup olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce or Braggs Liquid Amino Acids (GF)
- 1 tablespoon rice vinegar
- 1/2- 1 teaspoon sambal (red chile paste) or sriracha sauce
- 1/2 teaspoon salt, more to taste.
- 1/4 cup peanut butter (or roasted peanuts)
Instructions
- Make peanut dressing: Zest the orange and set aside, then squeeze the orange juice into the blender. Add the lime juice, maple syrup, garlic, sliced ginger, olive oil, sesame oil, soy sauce, rice vinegar, chile paste, and salt, everything except the peanuts (or peanut butter) into a blender. Blend until smooth. Finally, add peanut butter (or peanuts) blend again, adding more to the desired thickness. Taste, adjust salt, adding more if you like.
- Salad. Place cabbage, bell pepper, carrots, cucumber or edamame, green onions, and herbs in a large bowl. Toss with the dressing, adding enough to coat well. If serving right away, toss in the peanuts, saving some for garnish.
- Season. Taste and adjust the salt, pepper, and spice level. Refrigerate the salad if making ahead.
- Garnish with remaining herbs and peanuts.
Notes
Click on the Peanut Dressing link in the recipe for the nutritional info the dressing only.
Serve with the optional Sambal Chicken or Baked Ginger Sesame Tofu.
Salad will keep up to 3-4 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 265
- Sugar: 12 g
- Sodium: 114.2 mg
- Fat: 18.5 g
- Saturated Fat: 2.7 g
- Carbohydrates: 21.2 g
- Fiber: 4.9 g
- Protein: 8.1 g
- Cholesterol: 0 mg