Chopped Thai Salad
This chopped Thai salad is a variety of colorful fresh veggies, all topped off with a homemade peanut dressing.
Servings 2
Calories 419kcal
Ingredients
- 3 cups finely shredded cabbage I used purple cabbage but green cabbage will also work
- 1 cup chopped cucumbers
- 1 cup shelled edamame
- 1 cup shredded or julienned carrots
- 1 cup chopped bell peppers red, yellow or both
- 1/2 cup chopped roasted peanuts
- 2 tablespoons chopped cilantro
For the peanut dressing:
- 1/3 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 teaspoons sesame oil
- 1 teaspoon chili garlic sauce
- 3 tablespoons warm water
Instructions
- Place the cabbage in a large bowl. Arrange the cucumbers, edamame, carrots, bell peppers and peanuts on top. Sprinkle with cilantro.
- For the dressing: Whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, chili garlic sauce and warm water until smooth.
- Drizzle the peanut dressing over the vegetables, then serve immediately.
Nutrition
Calories: 419kcal | Carbohydrates: 34g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Sodium: 448mg | Potassium: 904mg | Fiber: 9g | Sugar: 19g | Vitamin A: 150IU | Vitamin C: 47.5mg | Calcium: 119mg | Iron: 3.4mg