Description
A vibrant and refreshing Thai-inspired salad packed with crunchy vegetables and topped with a zesty citrus peanut dressing.
Ingredients
Units
Scale
- 4 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup edamame, shelled and cooked
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/2 cup chopped roasted peanuts
- 1/4 cup crispy wonton strips (optional)
- 1 tablespoon sesame seeds
- 1/4 cup fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey (or maple syrup for vegan)
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup creamy peanut butter
- 2 tablespoons orange juice
- 2–3 tablespoons water (to thin if needed)
Instructions
- In a large bowl, combine napa cabbage, red cabbage, carrots, red bell pepper, edamame, cilantro, and green onions.
- In a separate small bowl, whisk together lime juice, rice vinegar, soy sauce, honey, sesame oil, garlic, ginger, red pepper flakes, peanut butter, and orange juice until smooth. Add water as needed to reach desired consistency.
- Pour the dressing over the salad and toss well to combine.
- Top with chopped peanuts, crispy wonton strips, and sesame seeds.
- Serve immediately or refrigerate until ready to serve.
Notes
- For a vegan option, use maple syrup instead of honey.
- Add grilled chicken or tofu for extra protein.
- Dressing can be made ahead and stored in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg