Peanut Crunch Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
3 cups shredded red cabbage
02 -
2 cups shredded green cabbage
03 -
1/2 large red bell pepper, thinly sliced
04 -
1 cup shredded carrots
05 -
1 cup shelled edamame beans
06 -
½ cup roasted, salted cashews
07 -
4 green onions, sliced
08 -
1/2 cup chopped cilantro leaves
09 -
⅓ cup sliced mint leaves
10 -
1 cup cooked quinoa (optional)
→ Peanut Dressing
11 -
¼ cup creamy peanut butter
12 -
2 tablespoons lime juice
13 -
1 clove garlic, minced
14 -
1 tablespoon minced ginger
15 -
2 tablespoons soy sauce
16 -
2 tablespoons sesame oil
17 -
2 tablespoons rice vinegar
18 -
2-4 tablespoons water, as needed
19 -
2 teaspoons granulated sugar
# Instructions:
01 -
Combine peanut butter, lime juice, minced garlic, minced ginger, soy sauce, sesame oil, rice vinegar, and sugar in a bowl. Whisk until evenly combined. Add water gradually, 1 tablespoon at a time, until reaching a thick but pourable consistency. The dressing should be creamy but not as thick as peanut sauce.
02 -
In a large bowl, combine shredded red and green cabbage, sliced red bell pepper, shredded carrots, edamame beans, cashews, sliced green onions, chopped cilantro, sliced mint, and cooked quinoa (if using).
03 -
Pour half of the prepared dressing over the salad ingredients and toss until evenly coated. Serve immediately. Reserve remaining dressing for another use.
# Notes:
01 -
This recipe makes enough dressing for two salads. Store leftover dressing in an airtight container in the refrigerator.