Thai Peanut Crunch Slaw Salad
Acrunchy and vibrant slaw salad with fresh veggies, roasted peanuts, and acreamy peanut dressing, perfect for any occasion.
Ingredients
Salad:
- 4 cups shredded cabbage about 250 g
- 1 cup shredded carrots about 120 g
- 1 cup red bell pepper julienned (about 100 g)
- ½ cup green onions chopped (about 50 g)
- ¼ cup fresh cilantro chopped (about 10 g)
- ½ cup roasted peanuts chopped (about 70 g)
Dressing:
- 3 tablespoons peanut butter about 45 g
- 2 tablespoons soy sauce about 30 g
- 1 tablespoon rice vinegar about 15 g
- 1 tablespoon honey about 20 g
- 1 tablespoon sesame oil about 15 g
- 1 teaspoon grated ginger about 5 g
- 1 clove garlic minced
- 1 –2 teaspoons lime juice about 10 g
- ½ teaspoon chili flakes optional, to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine shredded cabbage, carrots, julienned red bell pepper, chopped green onions, and fresh cilantro. Toss gently to mix.
- Make the Dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, lime juice, and chili flakes (if using). Stir until smooth and creamy.
- Combine Salad and Dressing: Drizzle the dressing over the vegetables and toss well to make sure each piece is fully coated.
- Add the Crunch: Top the salad with a handful of chopped roasted peanuts to add a delightful crunch and extra flavor.
- Serve: Serve immediately for a crisp, fresh salad, or let it chill in the fridge for 15–30 minutes to allow the flavors to meld together.
Nutrition
Calories: 202kcal
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