Description
A fresh, colorful, and nutritious Thai salad featuring vibrant vegetables and a satisfying peanut ginger dressing.
Ingredients
Scale
- 4 cups shredded cabbage or coleslaw mix
- 1 cup red cabbage or napa cabbage, shredded
- 1 1/2 cups carrots, shredded
- 1 cup cucumbers, large diced
- 1 cup red pepper, large dice or thinly sliced
- 3–4 green onions, sliced
- 1 cup edamame, steamed
- 1 1/2 cups bean sprouts
- 1 red serrano pepper, finely chopped
- 1/2 cup peanut butter (natural)
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice, fresh
- 2 tablespoons maple syrup
- 2 teaspoons sesame oil (optional)
- 2 tablespoons sriracha or sambal
- 2–3 tablespoons soy sauce (tamari)
- 1-inch piece fresh ginger (more to taste)
- 1 clove garlic
- 2–4 tablespoons water
- 1 cup cilantro, Thai basil, mint, chopped
- 1/2 cup roasted peanuts and/or sunflower seeds
- 1 package ramen noodles, roughly broken and toasted
Instructions
- Wash and shred all the vegetables. Dice cucumbers and red peppers.
- Steam the edamame according to package instructions and allow it to cool.
- In a mixing bowl, whisk together the peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, grated ginger, minced garlic, and water until smooth.
- In a large bowl, combine all prepared vegetables and the edamame. Toss them with the chopped herbs.
- Drizzle the peanut ginger sauce over the salad and mix gently.
- Top with roasted peanuts or sunflower seeds, and serve.
Notes
Feel free to add other vegetables or proteins, such as grilled chicken or tofu, to make it more filling. Adjust the spiciness of the dressing to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg