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Thai Cabbage Salad

Thai Cabbage Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 4 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • ½ cup fresh cilantro leaves, roughly chopped
  • 3 green onions, thinly sliced
  • ⅓ cup creamy peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp toasted sesame oil
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger
  • 1 to 2 tsp sriracha
  • 1 to 2 tbsp warm water, as needed
  • Crushed roasted peanuts, for topping

Method
 

  1. Whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, garlic, ginger, and sriracha. Add warm water a little at a time, whisking until the dressing is smooth and pourable.
  2. Toss the green cabbage, red cabbage, carrots, bell pepper, cilantro, and green onions in a large bowl.
  3. Drizzle half the dressing over the vegetables and toss well, adding more until everything is evenly coated. Top with crushed peanuts and serve.

Notes

Toss the salad within about 2 hours of serving for the very best crunch. If you need to make it ahead, store the dressing and vegetables separately and combine them cold when you are ready.