Eat the Rainbow: Deliciously Crunchy Thai Peanut Vegan Salad
Ingredients:
2 cups (140g) shredded red cabbage
2 cups (140g) shredded green cabbage or Napa cabbage
1 cup (120g) carrots, julienned or shredded
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup (150g) shelled edamame, cooked or thawed
1/2 cup (30g) fresh cilantro, roughly chopped
1/4 cup (15g) fresh mint leaves, roughly chopped
1/2 cup (60g) scallions, thinly sliced
1/2 cup (70g) unsalted peanuts, roughly chopped (for garnish)
Peanut Dressing:
1/2 cup (128g) creamy peanut butter
1/4 cup (60ml) fresh lime juice
1/4 cup (60ml) water (or more, to thin)
3 tablespoons (45ml) tamari or soy sauce
2 tablespoons (30ml) maple syrup
1 tablespoon (15ml) toasted sesame oil
1 clove garlic, minced
1 teaspoon freshly grated ginger
Directions:
- Prepare the Peanut Dressing: In a medium bowl, whisk together peanut butter, lime juice, water, tamari/soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach desired consistency.
- In a large salad bowl, combine the shredded red cabbage, green cabbage, julienned carrots, sliced bell peppers, edamame, cilantro, mint, and scallions.
- Pour about half of the peanut dressing over the salad and toss well to coat. Add more dressing as desired.
- Serve immediately, garnished generously with chopped peanuts.
Recipe Information:
Preparation Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 25 minutes | Calories per Serving: Approx. 450 (with dressing) | Number of Servings: 3-4