Description
A vibrant and crunchy Thai Crunch Salad with fresh vegetables and a creamy peanut ginger sauce, perfect for any occasion.
Ingredients
Scale
- 4 cups shredded cabbage or coleslaw mix
- 1 cup shredded red cabbage or napa cabbage
- 1 1/2 cups shredded carrots
- 1 cup large diced cucumbers
- 1 cup large diced or thinly sliced red pepper
- 3–4 sliced green onions
- 1 cup steamed edamame, cooled
- 1 1/2 cups bean sprouts
- 1 finely chopped red serrano pepper
- 1/2 cup natural peanut butter
- 3 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons maple syrup
- 2 teaspoons sesame oil (optional)
- 2 tablespoons sriracha or sambal
- 2–4 tablespoons soy sauce (tamari)
- 1 inch piece fresh ginger, grated
- 1 clove minced garlic
- 2–4 tablespoons water
- 1 cup chopped cilantro, Thai basil, and mint
- 1/2 cup roasted peanuts and/or sunflower seeds
- 1 package ramen noodles, roughly broken and toasted
Instructions
- Wash and shred all vegetables. Dice the cucumbers and red peppers.
- Steam edamame according to package instructions; allow 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 edamame. Toss with chopped herbs.
- Drizzle the peanut ginger sauce over the salad and mix gently.
- Top with roasted peanuts or sunflower seeds and serve.
Notes
Store components separately to maintain freshness until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: salad, Thai salad, vegetarian salad, crunchy salad, peanut dressing