This crunchy Thai Salad with Peanut Dressing, inspired by a California Pizza Kitchen favorite, is loaded with freshness. The mouthwatering, creamy dressing is what puts it over the top delicious.
1teaspoonof ginger paste or a 1-inch square piece fresh gingerpeeled and chopped
¼teaspooncrushed red pepper flakes
2tablespoonsfresh cilantro leaves
For the Salad:
4cupschopped Napa cabbage or a 14 oz bag of shredded coleslaw mix
1red bell pepperthinly sliced into bite-sized pieces
1small English cucumberhalved lengthwise, seeded and thinly sliced
2medium scallionsthinly sliced
½cupchopped fresh cilantro
Optional veggies
Shredded carrots
Edemame
Instructions
For the dressing, combine all of the ingredients and pulse in a food processor or in a blender until smooth.
¼ cup creamy peanut butter, 3 tablespoons sesame oil or olive oil, 2 tablespoons unseasoned rice vinegar, 2 tablespoons honey, 1 tablespoon lime juice, 1 tablespoon soy sauce, 2 garlic cloves, 1 teaspoon of ginger paste or a 1-inch square piece fresh ginger, ¼ teaspoon crushed red pepper flakes, 2 tablespoons fresh cilantro leaves
Refrigerate until ready to use.
For the salad, combine the ingredients in a serving bowl and toss.
4 cups chopped Napa cabbage or a 14 oz bag of shredded coleslaw mix, 1 red bell pepper, 1 small English cucumber, 2 medium scallions, ½ cup chopped fresh cilantro
If serving the salad immediately, drizzle the peanut dressing over the top and toss. Otherwise, serve the dressing on the side so the salad to avoid sogginess.
Notes
1. Add a few chopped peanuts.2. Use any bell peppers you'd like. Green, orange or yellow bell peppers are all wonderful.3. Add a dash of fish sauce to the dressing.4. Use maple syrup instead of honey for a vegan option.5. Add cooked, diced chicken breasts (or a shredded rotisserie chicken is wonderful), beef strips, cooked shrimp or tofu for extra protein.6. Mix in chopped kale or spinach for extra greens or shredded carrots and edamame.7. Add mango or avocado.