Go Back Download PDF
–+ servings
MEL'S EASY KITCHEN

Thai-Inspired Crunch Salad with Peanut Dressing

Cabbage, carrots, cucumber, and edamame meet a creamy peanut dressing with lime, ginger, and cilantro.
Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Meal: Lunch
By: Melanie

Equipment

  • Blender
  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients

  • 1/4 cup creamy peanut butter
  • 2 tbsp unseasoned rice vinegar
  • 2 tbsp lime juice
  • 3 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 2 1/2 tbsp sugar
  • 2 garlic cloves
  • 1 inch fresh ginger peeled
  • 1 tsp salt
  • 1/4 tsp crushed red pepper
  • 2 tbsp cilantro, for dressing
  • 4 cups chopped Napa cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 small English cucumber, thinly sliced
  • 1 cup cooked shelled edamame
  • 2 scallions, sliced
  • 1/2 cup chopped cilantro, for salad

Instructions

  • Blend peanut butter, vinegar, lime juice, oil, soy sauce, honey, sugar, garlic, ginger, salt, and pepper flakes until smooth. Pulse in the dressing cilantro.
  • Combine cabbage, carrots, bell pepper, cucumber, edamame, scallions, and remaining cilantro.
  • Toss with dressing just before serving, or pack dressing separately to preserve crunch.

Nutrition per serving

Calories: 348kcal | Carbohydrates: 34.5g | Protein: 10.7g | Fat: 21.2g | Fiber: 5.9g

Notes

Contains peanuts and soy; regular soy sauce contains wheat. Use labeled gluten-free tamari if required. A homemade adaptation of the supplied restaurant-inspired salad.
Inspired by Jennifer Segal.
Estimated nutrition is for one of 4 equal portions. The estimate includes the full peanut dressing and one small English cucumber.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.