Thai Crunch Salad with Peanut Dressing
This impressive Thai Crunch Salad with Peanut Dressing is made with a colorful mix of crisp veggies and a creamy dressing that creates an incredible combination of flavors and textures.
Servings 6
Ingredients
For the Salad
- 6 cups Napa cabbage, shredded
- 1 cup red cabbage, shredded
- 1 small English cucumber, seeded and cut into half moons
- ½ red bell pepper, sliced thin
- ¼ cup peanuts, chopped and toasted
- 1 medium carrot, shredded
- 1 scallion, sliced thin
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons sesame seeds
For the Dressing
- ¾ cup peanut sauce
- ¼ cup rice vinegar
- 1 teaspoon toasted sesame oil
Instructions
- Shred and wash your Napa cabbage. I like to use a salad spinner to help get it nice and dry.
- Add it to a large mixing bowl. Next add in the red cabbage, cucumber, bell pepper, shredded carrots, scallion, cilantro and chopped peanuts.
- Toss everything together until well combined, then add the sesame seeds on top.
- In a small mixing bowl, add in the peanut sauce, rice vinegar and toasted sesame oil, then whisk to combine.
- Pour the dressing over the salad, toss and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Thai Crunch Salad with Peanut Dressing
Amount per Serving
Calories
103
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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