Description
A vibrant and refreshing Thai Crunch Salad featuring shredded cabbage, grated carrots, and crisp vegetables tossed in a creamy, spicy peanut dressing. Perfect as a light meal or a flavorful side dish, this salad offers a delightful balance of tangy, savory, and sweet notes with a satisfying crunch.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1 cup red bell pepper, diced
- 1 cup cucumber, thinly sliced
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/3 cup creamy peanut butter
- 2 tbsp fresh lime juice
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey or agave syrup
- 1 tsp sesame oil
Instructions
- Prepare the vegetables: Wash and chop the cabbage into thin ribbons. Grate the carrots, dice the red bell peppers, slice the cucumber thinly, and chop the green onions to get all ingredients ready for the salad.
- Make the dressing: In a medium bowl, whisk together the creamy peanut butter, fresh lime juice, low-sodium soy sauce, honey or agave syrup, and sesame oil until smooth. Add a splash of water if necessary to achieve the desired dressing consistency.
- Combine: In a large bowl, toss together the shredded cabbage, grated carrots, diced bell peppers, sliced cucumber, chopped green onions, and chopped cilantro. Pour half of the prepared peanut dressing over the vegetables and mix thoroughly until all are well coated.
- Adjust seasoning: Taste the salad and add extra lime juice or soy sauce as needed to enhance the balance of flavors. Let the salad sit for about five minutes to allow the flavors to meld perfectly.
- Serve: Plate the salad and optionally drizzle with the remaining peanut dressing. Garnish with additional fresh cilantro for a pop of color and brightness before serving.
Notes
- You can substitute peanut butter with almond or cashew butter for a different nutty flavor.
- For added protein, consider topping the salad with grilled chicken or tofu.
- The salad is best served fresh but can be refrigerated for up to 24 hours.
- To make it spicier, add a pinch of chili flakes or a splash of sriracha to the dressing.
