This Crunchy Thai Salad + Creamy Peanut Dressing is the salad you want to make as a side for your Memorial Day Weekend get together! Why, you ask?? It's crunchy, refreshing and filling, not to mention great for meal prep (yes... set some aside without dressing and use it for future meals). It is crunchy, refreshing and filling, not to mention great for meal prep. Tons of veggies are tossed with an irresistible creamy peanut dressing. Top this salad off with your favorite protein or keep it vegetarian! Looking for more salad recipes? Check out some of my favorites!Greek Salad with Marinated ChickpeasBuffalo Chicken Tender Salad with Creamy Cilantro-Lime Ranch DressingFarro Salad with Marinated Zucchini + Manchego Cheese
Ingredients
For the Dressing:
- ¼ cup creamy peanut butter
- 2 tbsp lime juice
- ½ tsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp fish sauce
- 2 tbsp honey
- 1 garlic clove, minced
- ½ tsp minced ginger
- ¾ tsp salt
- ¼ tsp crushed red pepper flakes
- 1 tbsp chopped cilantro
- ½ tsp sesame oil
- 2 tbsp avocado oil
For the Salad:
- 7 cups shredded cabbage (1 small cabbage)
- 1 cup shredded carrots (about 2 medium carrots)
- 1 small English or Persian cucumber thinly sliced
- 2 scallions, thinly sliced
For Garnish:
- Chopped cashews
- Chopped cilantro
Instructions
- Whisk together all the dressing ingredients in a small bowl. Set aside.
- For the salad, combine all the ingredients in a large bowl and toss to combine. Add the salad dressing and toss again.
- Top with chopped cashews and chopped cilantro
Notes
Note: If you will not be eating the salad right away, wait to add the dressing or it will get soggy.
