From Once Upon a Chef
Thai Crunch Salad with Peanut Dressing
- Time
- 30 min
- Makes
- 4
- Ingredients
- 19
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Ingredients
- ¼ cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice, (from 1 lime)
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2½ tablespoons sugar
- 2 cloves garlic, (roughly chopped)
- (1-in) square piece fresh ginger, (peeled and roughly chopped )
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons fresh cilantro leaves
- 4 cups chopped Napa cabbage or shredded coleslaw mix
- 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, (white and green parts, thinly sliced)
- ½ cup loosely packed chopped fresh cilantro
Nutrition · per serving
- Calories
- 282 kcal
- Fat
- 18 g
- Fiber
- 6 g
- Sugar
- 17 g
- Sodium
- 505 mg
- Protein
- 7 g
- Carbohydrate
- 28 g
- Saturated fat
- 2 g
As published by Once Upon a Chef.
The method
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