Thai Crunch Salad with Peanut Dressing
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Once Upon a Chef · by Jennifer Segal★ 4.9 (544)

Thai Crunch Salad with Peanut Dressing

NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 22%
CARBS 34G40% OF CAL
6G FIBER24G SUGAR5G OTHER
FAT 21G55% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright Thai salad with crisp vegetables, edamame, and cilantro dressed in a bold peanut sauce. Crunchy, nutty, and boldly flavored. A fresh main course or side that's both satisfying and light.

mainthaisaladbowldairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • ¼ 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
  • 2 tablespoons honey
  • 2½ tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped (see note)
  • 1 teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves
  • 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
  • ½ cup loosely packed chopped fresh cilantro
PREP
—
SODIUM
876MG
ESTIMATE
COMPLETE

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