Description
This Thai crunch salad is an incredible mix of fresh flavors and crunchy textures, all tossed in the BEST creamy peanut dressing.
Ingredients
Scale
- 1 cup Napa cabbage, shredded*
- 1 cup red cabbage, shredded
- 2 carrots, shredded
- 1 yellow bell pepper, diced
- 1 cup edamame
- 1 cup diced cucumber
- 5 green onions, sliced
- ⅓ cup chopped cilantro
- ½ cup roughly chopped cashews
- Sesame seeds, optional for topping
For the dressing:
- ½ cup creamy peanut butter
- ¼ cup low sodium soy sauce (or coconut aminos for gluten-free)
- 1 lime, juiced
- 3 tablespoons rice vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons sesame oil
- 2 teaspoons sriracha
Instructions
- In a small bowl, stir together the ingredients for the dressing. To make your dressing thinner, add more soy sauce, sesame oil or water. To make your dressing thicker, add less of these. The thickness of your dressing may vary depending on the type of peanut butter that you use.
- Add all of the salad ingredients to a large bowl. Drizzle the dressing on top and toss to coat.
- Enjoy! Optionally, sprinkle with sesame seeds and more chopped cashews.
Notes
*You can also use 3 cups of coleslaw mix in place of the Napa cabbage, red cabbage and carrot.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No Bake
- Cuisine: Thai Inspired
Keywords: thai, chopped, salad, cabbage, carrots, peanut dressing, edamame, cashews, meal prep