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 -
1/2 cup roasted, salted cashews
07 -
4 green onions, sliced
08 -
1/2 cup chopped cilantro leaves
09 -
1/3 cup sliced mint leaves
10 -
1 cup cooked quinoa (optional)
→ Peanut Dressing
11 -
1/4 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 -
Whisk together peanut butter, lime juice, minced garlic, minced ginger, soy sauce, sesame oil, rice vinegar, and sugar until smooth. Add 2 tablespoons of water and mix thoroughly. The dressing should be thick but pourable (consistency of creamy dressing, not peanut sauce). Add 1-2 more tablespoons of water if needed to achieve desired consistency.
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 leaves, and cooked quinoa (if using).
03 -
Pour half of the prepared dressing over the salad ingredients and toss thoroughly to coat evenly. Serve immediately. Reserve remaining dressing for another salad.
# Notes:
01 -
This recipe makes enough dressing for two salads. Store leftover dressing in a sealed container in the refrigerator for up to 5 days.