Thai Crunch Salad
A vibrant and refreshing salad with crisp vegetables and fragrant herbs, perfect for summer picnics and light lunches.
Ingredients
Main Vegetables
- 4 cups shredded cabbage or coleslaw mix Choose fresh cabbage, rinse, and shred it.
- 1.5 cups shredded carrots
- 1 cup diced cucumbers
- 1 cup diced red peppers
- 3-4 pieces sliced green onions
Protein & Grains
- 1 cup steamed edamame Avoid overcooking, as you want them tender but not mushy.
- 0.5 cup toasted ramen noodles Toast in a skillet for a few minutes until golden.
Sauce & Dressing
- 0.5 cup natural peanut butter Stir well to ensure smooth consistency before combining.
- 3 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons maple syrup
- 2-4 tablespoons soy sauce Use low-sodium for a healthier option.
- 1 inch fresh ginger (grated)
Toppings & Herbs
- 0.5 cup chopped cilantro, Thai basil, or mint Provide freshness.
- 0.5 cup roasted peanuts and/or sunflower seeds Adds crunchiness.
Instructions
Preparation
- Chop and shred your vegetables.
- In a large bowl, add shredded cabbage, shredded carrots, diced cucumbers, and diced red peppers. Mix until well combined.
Add Protein
- Stir in steamed edamame, folding gently to maintain the crunch.
Whisk Dressing
- In a separate bowl, combine peanut butter, rice vinegar, lime juice, maple syrup, soy sauce, and grated ginger. Whisk until smooth and creamy.
Combine Salad
- Drizzle dressing over the salad and toss gently to coat evenly.
Add Crunch
- Top salad with toasted ramen noodles and chopped herbs.
Finish & Serve
- Sprinkle roasted peanuts and/or sunflower seeds over the top.
- Plate and serve immediately for the best flavor and texture.
Notes
Customize by adding your favorite vegetables, and serve chilled for a refreshing experience. Enhance flavors by adding sesame oil.