Description
A vibrant and crunchy salad featuring fresh vegetables tossed with a creamy peanut-ginger dressing, perfect for weeknight meals or potlucks.
Ingredients
Scale
- 1 cup cabbage or coleslaw mix, shredded
- 1 cup red cabbage or napa cabbage, shredded
- 1 cup carrots, shredded
- 1 large cucumber, diced
- 1 red pepper, diced
- 3 green onions, sliced
- 1 cup edamame, steamed
- 1 cup bean sprouts
- 1 red serrano pepper, finely chopped
- 1/2 cup natural peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil (optional)
- 1 teaspoon sriracha or sambal
- 2 tablespoons soy sauce (or tamari)
- 1 inch piece fresh ginger, grated
- 1 clove garlic, minced
- 1/4 cup water
- 1/4 cup cilantro, chopped
- 1/4 cup Thai basil, chopped
- 1/4 cup mint, chopped
- 1/2 cup roasted peanuts or sunflower seeds
- 2 cups ramen noodles, toasted and roughly broken
Instructions
- Prep and shred all vegetables.
- Dice cucumbers and red pepper; chill if desired.
- Steam the edamame until tender, then cool.
- Whisk together peanut butter, rice vinegar, lime juice, maple syrup, sriracha, soy sauce, ginger, garlic, and water until combined.
- In a large bowl, combine all vegetables, cooled edamame, and herbs.
- Drizzle the dressing over the salad and toss gently.
- Top with peanuts/sunflower seeds and toasted ramen noodles before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg