In general, I feel fairly confident in the kitchen whipping up things here and there at will. But for whatever reason, when it comes to salad, I tend to reach for the same ol’ boring version time and time again. I usually find that eating salad feels more like a chore than a choice, and often have to remind myself that there are delicious versions that far surpass my go-to spinach and tomato combo. Versions like this crunchy peanut thai salad, from Nili Stevens Inspired Living, that sounds so good, I could swear my mouth is watering.

Crunchy Peanut Thai SaladA flavourful twist on a healthy dish
prep time
15 Minute/s
cook time
total time
15 Minute/s
Serves 4Ingredients
  • 3 1/2 cups Napa cabbage, shredded
  • 1 cup purple cabbage, shredded
  • 1 cup carrots, shredded
  • 1 cup prepared broccoli slaw
  • 1 red bell pepper, thinly sliced
  • 1 English cucumber, cut in half and thinly sliced
  • 1 cup cooked and shelled Edamame
  • 1/2 cup chopped fresh cilantro
  • 2 scallions thinly sliced
  • 1/2 cup natural creamy peanut butter
  • 4 tbsp rice vinegar
  • 4 tbsp fresh lime juice (approx. 2 limes)
  • 6 tbsp canola oil
  • 2 tbsp low sodium soy sauce
  • 4 tbsp honey
  • 2 tbsp sugar
  • 4 garlic cloves, roughly chopped
  • 2 inch pieces of ginger, peeled and roughly chopped
  • 1/2 tsp red pepper flakes
  • 4 tbsp fresh cilantro leaves
  2. Combine the slaws and place them on a platter
  3. Start layering the rest of your veggies for a pretty presentation.
  5. Combine all ingredients, with the exception of cilantro, in a blender and blend until smooth.
  6. Add the cilantro and pulse a few times until combined.
  7. Pour over your prepared salad, or serve on the side.

Recipe: Nili Stevens Inspired Living | Photography: Sargeant Photography