Thai Style Peanut Salad
This is a basic Thai style salad with peanut & lime dressing. You can make it with cabbage or substitute noodles for a more substantial salad.
Servings 8
Cost 5
Equipment
- blender
Ingredients
- 7 cups shredded cabbage use a mix of red & napa
- 1 cup sliced peppers red, yellow & orange
- ½ cup sliced carrots
- 1 large English cucumber peeled and sliced
- ½ cup red onion thinly sliced
- ½ cup peanuts, honey roasted or lightly salted
- ½ cup chopped cilantro (optional)**
Peanut & Lime Dressing
- ½ cup peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 2 cloves garlic
- 1 tablespoon fresh peeled and minced ginger
- ⅓ cup olive oil
- ¼ teaspoon salt
- 1 tablespoon Sriracha sauce or Texas Pete's
- 1 tablespoon white rice vinegar
Instructions
- Make the dressing first. Put all of the ingredients in a blender and puree until smooth. Set aside.
- Mix together all of the vegetables. Toss with about half of the dressing before serving.
Notes
Low Calorie Peanut Sauce
- ½ cup powdered peanut butter
- 2–3 tablespoons water
- 2 tablespoons fresh lime juice
- 1 teaspoon sesame oil
- 2 tablespoons low sodium soy sauce or coconut aminos
- 1½ tablespoons allulose honey
- 1 small clove garlic, minced or 1 teaspoon garlic oil for low fodmap
- 1 teaspoon fresh grated ginger or a squeeze of the tube kind
- 1 tablespoon rice vinegar
- ½–1 teaspoon Sriracha or Texas Pete
- 2–3 tablespoons more water if needed