Thai Cabbage Salad with Peanut Dressing

Thai Cabbage Salad with Peanut Dressing
Print Recipe
Thai Cabbage Salad with Peanut Dressing
Print Recipe
For the dressing
  • 1/4 cup creamy peanut butter
  • 2 tablespoons red wine vinegar
  • zest of 1 lime (approx. 1-2 tablespoons)
  • 2 tablepsoons fresh lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 2 1/2 tablespoons sugar
  • 2 garlic cloves (roughly chopped)
  • 1 1-inch square piece fresh ginger (peeled and roughly chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons fresh cilantro leaves (optional)
For the salad
  • 4 cups choppd napa cabbage (or shredded coleslaw mix)
  • 1 cup prepared shredded carrots
  • 1 Avocado (roughly chopped)
  • 1 red bell pepper (thinly sliced to bite-sized pieces)
  • 1 small cucumber (halved lengthwise, seeded and thinly sliced)
  • 1 cup cooked and shelled edamame (can use frozen)
  • 1 15-ounce can yellow corn, drained
  • 2 medium scallions (thinly sliced)
  1. Combine all ingredients in a blender and process until completely smooth. Refrigerate until ready to serve.
  1. Combine ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy. Note: I like to toss in a little shredded red cabbage for color.
Recipe Notes

Per serving: 349 calories, 18 grams fat (3 grams saturated fat), 42 grams total carbs, 8 grams fiber, 13 grams protein.