Chopped Thai Satay Salad with Peanut-Ginger Dressing
View original ↗
Alexandra's Kitchen · by Alexandra Stafford★ 5.0

Chopped Thai Satay Salad with Peanut-Ginger Dressing

NUTRITION · PER SERVING25M COOK
CAL 37%·PRO 53%
CARBS 83G45% OF CAL
25G FIBER0G ADDED0G INTRINSIC14G OTHER44G TOTAL SUGAR
FAT 41G49% OF CAL
6G SAT34G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A chopped raw vegetable salad with cabbage, carrots, and beets, dressed in a peanut-ginger sauce. Fresh and crunchy with Southeast Asian flavors, served cold as a light meal.

mainthaisaladdairy freeveganvegetarian
View the full recipe on Alexandra's Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 1/2 cup raw, unsalted peanuts (or other nut)
  • 1/2 head ( about 1.5 lbs.) green or red cabbage
  • 1/2 teaspoon kosher salt, optional
  • 2 – 3 carrots (about 1/2 lb.), unpeeled, ends trimmed
  • 2 small beets (about 1 lb.), unpeeled, ends trimmed, see notes above
  • 3 to 6 scallions, thinly sliced
  • 1 cup fresh cilantro, roughly chopped
  • 1/4 cup peanut butter or other nut butter
  • 3 tablespoons fresh lime juice
  • 2 garlic cloves, finely minced or grated
  • 2 teaspoons grated (or finely minced) fresh ginger
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • pinch cayenne, optional
  • Flaky sea salt such as Maldon
PREP
25M
SODIUM
1733MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.