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Thai Crunch Salad with Peanut Dressing

Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing always satisfies.


Servings: 4 Total Time: 30 Minutes


INGREDIENTS

FOR THE THAI PEANUT DRESSING


  • 1/4 cup creamy peanut butter

  • 2 tablespoons unseasoned rice vinegar

  • 2 tablespoons fresh lime juice, from one lime

  • 3 tablespoons vegetable oil

  • 1 tablespoon soy sauce (use gluten-free if needed)

  • 2 tablespoons honey

  • 2-1/2 tablespoons sugar

  • 1 teaspoon salt

  • 1/4 teaspoon crushed red pepper flakes

  • 2 tablespoons fresh cilantro leaves

FOR THE SALAD

  • 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)

  • 1 cup prepared shredded carrots

  • 1 red bell pepper, thinly sliced into bite-sized pieces

  • 1 small English cucumber, halved lengthwise, seeded and thinly sliced

  • 1 cup cooked and shelled edamame

  • 2 medium scallions, thinly sliced

  • 1/2 cup loosely packed chopped fresh cilantro2 garlic cloves, roughly chopped

  • 1-inch square piece fresh ginger, peeled and roughly chopped

INSTRUCTIONS

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.


For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.


Nutrition Information

  • Per serving (4 servings)

  • Serving size:Approximately 2 cups

  • Calories:282

  • Fat:18 g

  • Saturated fat:2 g

  • Carbohydrates:28 g

  • Sugar:17 g

  • Fiber:6 g

  • Protein:7g

  • Sodium:505 mg

  • Cholesterol:0 mg


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