Thai Salad with Peanut Dressing
A creamy peanut dressing is tossed with crunchy vegetables for a healthy salad that makes a light lunch or a great dinner side for an Asian-inspired meal.
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 large carrot, grated
- 1 cup bean sprouts
- 1/2 cup roughly-chopped cilantro
- 2 green onions, chopped
- 1/4 cup chopped peanuts
- 1/4 cup sesame sticks
- 3 tablespoons creamy peanut butter
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon low sodium soy sauce
- 1/2 tablespoon sesame oil
- 1/2 tablespoon agave (or honey)
- Juice of 1 lime
- 1 clove garlic, minced
- Pinch of salt
- Dash of red pepper flakes
- Water to thin to desired consistency
- Combine all the salad ingredients in a large bowl except the peanuts and sesame sticks.
- Whisk together all the ingredients for the dressing in a small bowl adding. For a thinner dressing, add as much water as you like until you get the desired consistency.
- Pour 3/4 of the dressing onto the salad and toss until all the ingredients are well coated.
- Add the peanuts and sesame sticks and give the salad one final toss.
- Serve with the extra dressing on the side.
Add cubes of baked seasoned tofu to the salad for an easy main dish, or serve as a side to spicy barbecued ribs or chicken.
Tips & Notes
If you’re not serving the salad right away, keep the dressing separate (in the refrigerator) and toss right before serving so the salad doesn’t get soggy.
257 calories, 17 g. fat, 0 mg. cholesterol, 320 mg. sodium, 21 g. carbohydrate, 6 g. fiber, 8 g. protein