Crunchy Thai Peanut Salad
User Reviews
5
Crunchy Thai Peanut Salad
Description
The Crunchy Thai Peanut Salad features a mix of romaine lettuce, purple cabbage, and carrots that deliver crispness and contrasting colors. The dressing blends creamy peanut butter with water to thin it, enhanced by fresh minced garlic and ginger, tangy apple cider vinegar, savory soy sauce, and a touch of sweetness from agave syrup. Tossing the salad with this dressing evenly coats the shredded and grated vegetables, yielding a creamy texture balanced by the natural crunch of the fresh produce.
This salad can be enjoyed on its own as a light, refreshing meal or paired with added plant-based protein for more substance. Sprinkling chopped peanuts on top adds extra crunch and nutty flavor. The versatile nature of the salad allows for additions like noodles or quinoa to incorporate carbohydrates, making it a well-rounded dish. The preparation is straightforward, with the option to save time by using pre-shredded vegetables or a food processor.
Allowing the dressing to marinate for at least an hour enhances the melding of flavors, and an overnight chill deepens the taste complexity. This also improves the dressing’s consistency, making it cling better to the vegetables when served.
Ingredients
- ¼ cup peanut butter creamy
- ¼ cup of water
- 2 garlic minced, cloves
- 1 teaspoon ginger minced
- 2 teaspoons soy sauce
- 2 ½ teaspoons apple cider vinegar
- 1 teaspoon agave syrup or brown sugar or maple syrup
- 2 cups romaine lettuce shredded
- 2 cups purple cabbage shredded
- 2 carrot grated
- ½ cup cilantro chopped
- peanuts optional for garnish, chopped
- plant-based protein of your choice, optional
Instructions
- In a standard bowl, whisk together the peanut butter, water, garlic, ginger, soy sauce, vinegar, and sweetener, until thoroughly combined.
- In a large bowl, add the romaine, cabbage, carrots, and cilantro.
- Pour in the dressing and toss together. Sprinkle on the peanuts and plant-based protein, if using.
Notes
- Include a plant-based protein like tofu or tempeh to make the salad more filling.
- Add cooked noodles or quinoa if you want additional carbohydrates for a heartier meal.
- Using pre-shredded vegetables or a food processor can reduce prep time significantly.
- Prepare the dressing in advance and refrigerate for at least an hour to let the flavors develop fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 365mg | 15% |
| Potassium | 511mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 10365IU | 207% |
| Vitamin C | 39mg | 43% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
