Description
A vibrant and refreshing Thai Crunch Salad bursting with fresh vegetables, crunchy peanuts, and a creamy, tangy peanut dressing. This quick and easy salad offers a perfect balance of sweetness, spice, and texture, making it an ideal light lunch or side dish with authentic Southeast Asian flavors.
Ingredients
Scale
Vegetables
- 1 Cucumber
- 2 Carrots
- 1 Red Bell Pepper
- 2 cups Napa Cabbage
- 1 cup Red Cabbage
- 3 Scallions
Protein & Crunch
- 1/2 cup Peanuts
Herbs
- 1/4 cup Cilantro
Dressing
- 1/4 cup Orange Juice
- 1/4 cup Natural Peanut Butter
- 3 tbsp Tamari
- 1 tbsp Pure Maple Syrup
- 1 clove Garlic
- 1 tsp Fresh Ginger
- 1/4 tsp Red Pepper Flakes
Instructions
- Prepare the dressing: In a small bowl, whisk together orange juice, peanut butter, tamari, maple syrup, minced garlic, grated fresh ginger, and red pepper flakes until the mixture is smooth and creamy. If the dressing feels too thick, add a bit more orange juice gradually until you reach the desired consistency.
- Chop and prep vegetables: In a large mixing bowl, chop the cucumber into bite-sized pieces, grate the carrots, dice the red bell pepper, slice the scallions thinly, and shred both Napa and red cabbage. Combine all the chopped vegetables thoroughly to ensure even distribution of flavors and textures.
- Add peanuts: Mix in the peanuts or alternative nuts like cashews into the vegetable mix to add a satisfying crunch and protein boost.
- Toss salad with dressing: Pour the prepared peanut dressing over the vegetables and nuts. Toss everything gently but thoroughly so each bite is evenly coated with the flavorful dressing.
- Plate and garnish: Divide the salad into individual serving bowls. Garnish each portion with extra peanuts and fresh cilantro leaves to enhance flavor and presentation.
- Optional finishing touch: Sprinkle sesame seeds on top of the salad just before serving to add an appealing visual contrast and a subtle nutty flavor.
Notes
- You can substitute zucchini for cucumber to change the texture slightly.
- Yellow or orange bell peppers can be used in place of red bell pepper for color variation.
- If allergic to peanuts, sunflower seeds or cashews are great alternatives.
- Use lime or lemon juice instead of orange juice to vary the acidity.
- Almond butter can replace peanut butter for a nut-free alternative.
- The level of spice can be adjusted by changing the quantity of red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 2 days for best freshness.
