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Category: Asian
Yield/Servings:4
Prep Time: 30 Cook Time: 0 Total Time: 30
Ingredients: Serving size: Approximately 2 cups; Calories: 282 per serving
FOR THE THAI PEANUT DRESSING
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2-1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
FOR THE SALAD
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
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, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Instructions:
For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Recipe Source: https://www.onceuponachef.com/recipes/thai-crunch-salad-with-peanut-dressing.html
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Thai Crunch Salad with Peanut Dressing
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This is one of those recipes with a long list of ingredients but don’t let that deter you; you can use many of the prepared vegetables available at the supermarket today, and the dressing is quickly puréed in a blender. You need a blender. You begin by making the dressing. Simply combine all of the ingredients for the dressing except for the cilantro in a blender and process until completely smooth. It’s best to roughly chop the garlic and ginger beforehand, as most blenders aren’t able to process large pieces.
Category: Asian
Yield/Servings:
Prep Time: 30 Cook Time: 0 Total Time: 30
Ingredients: Serving size: Approximately 2 cups; Calories: 282 per serving
FOR THE THAI PEANUT DRESSING
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2-1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
FOR THE SALAD
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
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, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Instructions:
For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Recipe Source: https://www.onceuponachef.com/recipes/thai-crunch-salad-with-peanut-dressing.html
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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