This Thai-inspired crunch salad is loaded with fresh flavors and textures. Shredded cabbage, crunchy vegetables and fresh herbs are tossed with a delicious, creamy peanut dressing. Serve it on it's own or paired with your favorite protein for the perfect hearty, main course salad.
3cupsNapa cabbageabout half head Napa cabbage, shredded
1red bell pepperthinly sliced
1cupcarrotsshredded or matchstick cut
½english cucumberseeded and cut into strips
⅓cupscallionsgreen parts only
½cupcilantro leaveswhole, loosely packed
For the Dressing:
2tbspunseasoned rice vinegar
1tbsphoneyto keep it vegan you can use maple syrup or sugar
¼cupcreamynatural peanut butter (no sugar added)
1limejuice and zest
salt to taste
1tspchili paste or Srirachaoptional
Roughly chop garlic and ginger and add to food processor or blender with the rest of the dressing ingredients. Blend until smooth and set aside.
Shred cabbage and thinly slice bell peppers and scallions. Julienne cucumbers and carrots. Remove cilantro leaves from stems and keep whole.
Add veggies to a large mixing bowl and toss with a few spoonfuls of dressing. Top with chopped peanuts, scallions and cilantro leaves.
Serve with more dressing on the side.
For the base, feel free to use any kind of combination that you like. Use shortcuts and save time by grabbing pre-shredded carrots and a bag of coleslaw mix, broccoli slaw or even Trader Joe's cruciferous crunch!