Chopped Thai Salad with Ginger-Peanut Dressing
Ingredients
The salad
-
½
cup
raw, unsalted peanuts
-
½
head
green or red cabbage
-
½
teaspoon
kosher salt
-
2-3
pieces
carrots
-
2
small
beets
-
3-6
pieces
scallions
-
1
cup
fresh cilantro
The dressing
-
¼
cup
peanut butter
-
3
tablespoons
fresh lime juice
-
2
cloves
garlic
-
2
teaspoons
fresh ginger
-
2
tablespoons
soy sauce or tamari
-
1
tablespoon
sesame oil
-
1
tablespoon
maple syrup
-
1
pinch
cayenne
-
to taste
none
flaky sea salt
Instructions
- Preheat the oven to 350ºF and toast the peanuts for about 10 minutes until golden.
- Shred the cabbage and massage it with salt if tough, then set aside.
- Use a food processor to shred the carrots and beets, then add them to the bowl with the cabbage.
- In a separate bowl, mix the dressing ingredients until smooth, adding water if needed to thin it out.
- Combine the dressing with the shredded vegetables, then add scallions, cilantro, and peanuts, tossing to coat.
- Serve immediately or store in the fridge.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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