Description
This vibrant and refreshing salad features crisp vegetables tossed in a luscious, homemade peanut sauce. It’s a quick, healthy, and incredibly flavorful meal perfect for any occasion.
Ingredients
- 1/2 head red cabbage, thinly shredded
- 2 carrots, julienned or finely shredded
- 1 English cucumber, diced
- 1 red bell pepper, thinly sliced
- 1 cup cooked and shelled edamame
- 3 spring onions (scallions), thinly sliced
- 1/2 cup creamy natural peanut butter
- 1/4 cup fresh lime juice (about 2 limes)
- 3 tbsp soy sauce (or tamari for GF)
- 2 tbsp brown sugar (or maple syrup)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1–2 tsp sriracha, to taste
- 3–5 tbsp water, as needed to thin
- 1/2 cup cooked shredded chicken, baked tofu cubes, or cooked shrimp (optional protein)
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tbsp crushed peanuts, for garnish
Instructions
- Prepare Vegetables: In a large mixing bowl, combine shredded red cabbage, carrots, diced cucumber, sliced red bell pepper, cooked edamame, and sliced spring onions.
- Make Peanut Sauce: In a separate medium bowl, whisk together peanut butter, lime juice, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, and sriracha until smooth. Gradually add water, 1 tablespoon at a time, until the sauce reaches a pourable consistency. Taste and adjust seasonings.
- Assemble Salad: Add your chosen protein (if using) to the vegetable bowl. Pour about two-thirds of the peanut sauce over the salad. Toss gently but thoroughly until all ingredients are evenly coated.
- Garnish and Serve: Transfer the salad to serving bowls. Drizzle with additional peanut sauce if desired. Garnish generously with fresh chopped cilantro and crushed peanuts. Serve immediately and enjoy!
- Prep Time: 20 mins
- Cook Time: 0 mins