Thai Vegetable Crunch Salad with Peanut Sauce
Serves 4-6
Adapted from Sylvia Fountaine
| Ingredients | Amount |
|---|---|
| Shredded Cabbage | 4 cups |
| Red & Yellow Bell Peppers – diced | 1 each |
| Sugar Snap Peas, cut into thirds | 1 cup |
| Red Onion, diced | 1⁄2 cup |
| Fresh mint & basil – chopped | 1 cup |
| Peanut-Ginger Dressing: | |
| Orange, zest & juiced | 1 |
| Lime, juiced | 1 |
| Honey | 1/3 cup |
| Fresh Ginger | 3 slices |
| Vegetable oil | 1/4 cup |
| Sesame Oil | 1 Tblsp. |
| Soy Sauce | 1 Tblsp. |
| Siracha | 1-2 tsp. |
| Peanut Butter | 1/2 cup |
Directions:
- Place cabbage in a large bowl. Top with all the other veggies.
- Make dressing: Zest the orange, set aside, then juice the orange into a ½ cup measuring cup. Juice the lime into the same measuring cup. You should have roughly ⅓ to ½ Cup of fresh citrus juice. Add the juice and all the rest of the ingredients except the peanut butter into a blender. Blend until smooth. Add peanut butter and blend again.
- Dress the salad with some or half of the dressing- you may not need all – tossing as you go, adding more if necessary.
- Refrigerate the salad –it likes to be nice and cold.
- Optional: Add shredded chicken to serve as an entree – simply delicious!
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