Chopped Thai Salad with Peanut Butter Dressing

I’m back at it with another salad.  I made this salad last week for dinner with my parents and we all loved it!  If you make this ahead of time I would wait to toss it with the dressing until right before serving.  All the fresh and crisp veggies pair so well with the sweet and spicy peanut butter dressing!  We paired it with my favorite cauliflower tacos and it was the BEST meal!  Enjoy!

C H O P P E D  T H A I  S A L A D   + P E A N U T  D R E S S I N G 

1 head Napa Cabbage, shredded

1 cup shredded carrots

1 cup shelled edamame

1 red bell pepper sliced thinly

4 green onions sliced

3 small Persian cucumbers diced

cilantro

D R E S S I N G 

1/4 cup creamy peanut butter

3 tablespoons olive oil

2 tablespoons unseasoned rice vinegar

2 tablespoons lime juice- juice of one lime

2 tablespoons honey

1 tablespoon soy sauce

2 garlic cloves

1.5 teaspoons sugar

1 tablespoon fresh ginger

1 teaspoon salt

1/4 teaspoon red pepper flakes

2 tablespoons cilantro

 

 

 

 

 

3 Comments

  1. August 1, 2018 / 3:37 pm

    This looks delicious and would be a perfect after beach day dinner!

  2. JY
    August 1, 2018 / 11:05 pm

    yes, so excited to try this!!!!

  3. Holly
    August 2, 2018 / 7:23 pm

    Making this salad tonight, thanks for the recipe!

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