Thai Peanut Salad
A quick and crunchy salad packed with tangy, nutty flavors, perfect for lunch or a light dinner.
Ingredients
Salad Ingredients
- 4 cups cabbage, shredded (green, purple, or a mix)
- ½ cup cucumber, peeled and chopped
- ½ cup green onions, sliced
- ½ cup salted peanuts
- ½ cup red bell pepper (or ¼ cup hot red pepper, diced) for spice
- 12 ounces diced cooked chicken optional for a full meal
Dressing Ingredients
- ⅓ cup natural peanut butter all-natural recommended for clean flavor
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar (or regular vinegar)
- 2 tablespoons coconut aminos (or tamari or regular soy sauce)
- 1 teaspoon granulated sugar substitute (or regular sugar)
- 1 teaspoon garlic, minced
- ½ teaspoon ginger paste (or finely minced fresh ginger)
- ¼–½ teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
Instructions
Preparation
- Place the shredded cabbage into a large mixing bowl.
- Add the chopped cucumber, sliced green onions, red bell pepper (or hot pepper), and salted peanuts. If using chicken, add the diced cooked chicken now.
- In a small bowl, combine the peanut butter, olive oil, rice vinegar, coconut aminos, sugar substitute, minced garlic, ginger paste, and red pepper flakes.
- Whisk the dressing vigorously until smooth and slightly glossy. If it’s too thick, add a teaspoon of warm water at a time until it reaches a pourable consistency.
- Pour the dressing over the salad ingredients.
- Toss gently but thoroughly so every shred of cabbage is coated.
- Taste and add salt and pepper as needed. Serve right away for maximum crunch.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you want the cabbage to stay extra-crisp. Not recommended for freezing once assembled.