Go Back
–+ servings
Print Recipe

Crunchy Peanut Thai Salad

This Thai inspired salad is full of colorful veggies tossed in a delicious peanut dressing, enjoy!
Course: Salad
Cuisine: American, Thai
Servings: 6

Ingredients

SALAD:

  • 2 c. shredded green cabbage
  • 2 c. shredded red cabbage
  • 1 c. shredded carrots
  • 1 red bell pepper chopped
  • 1 jalapeno seeded and finely diced
  • 1/4 c. sliced green onions
  • 1/4 c. fresh chopped cilantro
  • 1 (15 oz.) can garbanzo beans drained and rinsed

PEANUT DRESSING:

  • 1/4 c. natural peanut butter
  • 1/2 lg. orange juiced
  • 2 1/2 T. low-sodium soy sauce
  • 1 T. pure maple syrup or honey
  • 1 T. rice vinegar
  • 1 T. sesame oil
  • 1 tsp. fresh grated ginger
  • 1 clove garlic minced
  • 1/4 tsp. cayenne pepper
  • 2 T. warm water to thin the dressing

GARNISH:

  • 1/4 c. chopped roasted peanuts

Instructions

  • SALAD: Prep all veggies. Place in a large bowl, toss to combine and set aside.
  • PEANUT DRESSING: In a small bowl, whisk together all ingredients until well combined. Pour the dressing over the salad, toss to combine.
  • GARNISH: Top with peanuts and dive in!

Notes

The salad and dressing can be made in advance. Simply store the salad and dressing in separate containers in the refrigerator. When ready to serve, bring the dressing back to room temperature, combine with the salad and enjoy!