Thai Crunch Salad
Servings: 6
Ingredients
- For the salad:
- ½ head Napa cabbage sliced* (see note next to dressing ingredients)
- ¼ head of red cabbage chopped
- 1 carrot peeled and julienned or shredded
- 2 scallions sliced
- handful of roasted peanuts
- handful of cilantro leaves
- 1 ripe avocado cubed
- For the dressing*: multiply by 1.5 if your cabbage is big or you like a lot of dressing
- 2 Tablespoons creamy peanut butter
- 1 Tablespoon unseasoned rice vinegar
- ½ Tablespoon honey
- ½ Tablespoon water
- ½ Tablespoon shoyu or gluten-free tamari
- pinch sea salt or more if you use low-sodium soy sauce
- pinch cayenne pepper
- 1 Tablespoon unrefined cold-pressed extra-virgin olive oil
- other add-ins: grilled or roasted chicken smoked tofu, mango, cucumber, sweet bell pepper, toasted coconut flakes
Instructions
- Combine the salad ingredients in a large bowl.
- To make the dressing: whisk together all of the ingredients in a bowl or a glass jar.
- Use enough dressing to moisten the salad. Toss and serve. Leftovers stay good in the refrigerator for up to 4 days.
Notes
* Salad dressing can be refrigerated for up to 5 days. Bring to room temperature and re-emulsify before using.
For an alternative dressing, use the cilantro vinaigrette from this Jicama-Mango-Avocado Salad
For an alternative dressing, use the cilantro vinaigrette from this Jicama-Mango-Avocado Salad