Crunchy Peanut Thai Salad from Nili Stevens Inspired Living
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 ...
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 Salad
Prep Time
15 Minutes
Cook Time
N/A
Total Time
15 Minutes
Ingredients
THE SALAD: 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
FOR THE DRESSING: 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
Instructions
1.
FOR THE SALAD:
2.
Combine the slaws and place them on a platter
3.
Start layering the rest of your veggies for a pretty presentation.
4.
FOR THE DRESSING:
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.