Millennial Nutrition

Thai Crunch Salad with Peanut Lime Dressing

13 March, 2017

Thai Crunch Salad with Peanut Lime Dressing

INGREDIENTS

  • 1 1/2 cup finely chopped or shredded purple cabbage
  • 4-5 multi-colored carrots, peeled
  • 12 ounce bag frozen shelled edamame (thaw in fridge)
  • 1/2 cup chopped cilantro
  • 1/3 cup chopped green onion
  • 1/2 cup roasted and salted peanuts, crushed
  • 1/3 cup creamy peanut butter
  • 2 tbsp apple cider vinegar
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp fresh grated ginger
  • 2 tbsp olive oil or avocado oil
  • 1 tbsp toasted sesame oil
  • 1/2 - 1 tbsp chili garlic sauce (depending on how spicy you want it)

DIRECTIONS

  1. Use a spiralizer to shred multi-colored carrots
  2. In a large mixing bowl, add cabbage, carrots, edamame, cilantro, green onion, and crushed peanuts
  3. In another bowl, whisk together peanut butter, apple cider vinegar, lime juice, soy sauce, honey, ginger, olive oil, toasted sesame oil, and chili garlic paste
  4. Top salad mix with dressing