Thai Peanut Crunch Salad with Cabbage and Carrots

• 1/2 small head purple cabbage, thinly sliced
• 2 medium carrots, grated
• 1/4 cup roasted peanuts, crushed
• 2 green onions, sliced
• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons water
• 1 tablespoon honey (or maple syrup for vegan option)

Steps

1. 1 In a large bowl, combine the sliced cabbage and grated carrots.
2. 2 In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, lime juice, sesame oil, garlic, ginger, water, and honey until smooth.
3. 3 Pour the dressing over the cabbage and carrot mixture and toss to coat.
4. 4 Top with crushed peanuts and sliced green onions before serving.

Equipment

• Large bowl
• Whisk
• Knife and cutting board

Variations

• Add diced red bell pepper for extra color and crunch.
• Toss in some diced tofu for a heartier vegan option.

Substitutions

• Use almond butter instead of peanut butter for a nut allergy-friendly option.
• Substitute coconut aminos for soy sauce to keep it gluten-free and add a hint of coconut flavor.

Pairings

• Grilled shrimp
• Steamed jasmine rice

Nutrition

Tips

• For extra crunch, add some shredded lettuce or bean sprouts.
• If the dressing is too thick, add a splash more water to reach desired consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Toss gently before serving again.

Freezing: Does not freeze well due to the texture of the vegetables and dressing.

Serving Suggestions

• Serve with grilled chicken for a protein boost.
• Pair with spring rolls for a complete meal.

FAQ