Thai Color Crunch Salad

arugula. Kale asian avocado carrots cashew butter cashews cherry coleslaw corn ginger go-to lunches green cabbage Hamama greens Main dishes microgreens peanuts peas radish red cabbage salad salads & sides sesame oil spring greens vegan vegetarian

September 07, 2020

Recipe: Thai Color Crunch Salad

Author: Allie, Happiness Team Member

Prep Time: 20 minutes

Cook Time: 0 minutes

Makes: 1 sharing salad for 4 or 2 dinner salads

This Thai Crunch Salad is full of colors and fresh flavors. Fresh herbs, shredded cabbage, broccoli, carrots, and crunchy bell peppers all come together with a creamy peanut dressing. This recipe is the perfect side salad and goes great with your favorite protein, like chicken, fish, chickpeas or tofu for a meat-free option!

Ingredients:

FOR THE GINGER-PEANUT DRESSING

1/4 cup honey
1/4 cup vegetable or olive oil
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce (tamari for gluten free)
1 teaspoon sesame oil
1 tablespoon natural peanut butter
Heaping 1/2 teaspoon salt
1 teaspoon Sriracha sauce (optional for heat)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
Water to thin, if needed

FOR THE CABBAGE/BROCCOLI SLAW

2 cups prepared shredded red and green cabbage
1 cup mixed spring greens
2 cups shredded broccoli slaw (shredded broccoli)
2 cups shredded carrots
1 cup blackened corn
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions or green onions, finely sliced
1/2 cup chopped salted peanuts or cashews
Diced avocado
1/2 dried cherries
1/2 cup crunchy peas or chickpeas (optional)
1/2 cup loosely packed chopped fresh cilantro
½ cup daikon radish microgreens (sub for your faves!)

INSTRUCTIONS:

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved and thin with water if needed).
Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the slaw has a chance to soak up the dressing. Taste and adjust seasoning if necessary.This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days. Enjoy!

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