Thai Color Crunch Salad
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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