Thai Peanut Dense Bean Salad
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Bakerita · by Rachel Conners★ 5.0 (1)

Thai Peanut Dense Bean Salad

NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 38%
CARBS 45G42% OF CAL
13G FIBER14G OTHER18G TOTAL SUGAR
FAT 20G42% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A protein-packed no-cook salad with edamame, chickpeas, and vegetables tossed in a creamy peanut-lime dressing. Serve cold as a complete meal or over rice.

mainthaisaladbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/3 cup natural peanut butter (creamy for a smooth sauce, or crunchy for a little extra crunchiness)
  • 2 tablespoon soy sauce or tamari (keeps it GF)
  • 2 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup
  • Juice of 1 lime
  • 1 tablespoon fresh ginger (finely grated)
  • 2 cloves garlic (grated)
  • 1-2 tablespoons chili garlic sauce or sambal oelek (adjust to heat preference)
  • 1-3 tablespoons warm water to thin (add a tablespoon at a time)
  • 1 bag (10 oz) shelled edamame beans (thawed (or 2 cups frozen edamame, thawed))
  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 2 cups shredded red cabbage (about 1/4 small head)
  • 1 large mango (peeled, cored, and diced (about 1.5 cups) — ripe but firm)
  • 1 red bell pepper (finely diced)
  • 4 green onions (thinly sliced)
  • 2 carrots (shredded)
  • 1/4 cup fresh Thai basil leaves (roughly chopped (sub regular basil if unavailable))
  • 1/4 cup fresh mint leaves (roughly chopped)
  • 1/3 cup roasted peanuts (roughly chopped)
  • 2 tbsp toasted sesame seeds
  • Extra lime wedges
  • Chili flakes or sliced fresh chili for heat
PREP
20M
SODIUM
703MG
ESTIMATE
COMPLETE

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