Thai Crunch Salad with Peanut Dressing

• 份量: 4 servings
• 總時間: 30 minutes

食材

¼ cup creamy peanut butter

2 tablespoons unseasoned rice vinegar

2 tablespoons fresh lime juice, from one lime

3 tablespoons vegetable oil

1 tablespoon soy sauce

2 tablespoons honey

2½ tablespoons sugar

2 garlic cloves, roughly chopped

1-inch square piece fresh ginger, peeled and roughly chopped (see note)

1 teaspoon salt

¼ teaspoon crushed red pepper flakes

2 tablespoons fresh cilantro leaves

4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)

1 cup prepared shredded carrots

1 red bell pepper, thinly sliced into bite-sized pieces

1 small English cucumber, halved lengthwise, seeded and thinly sliced

1 cup cooked and shelled edamame

2 medium scallions, thinly sliced

½ cup loosely packed chopped fresh cilantro

步驟

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

營養

• 每份大小: Approximately 2 cups
• 卡路里: 282
• 總脂肪: 18 g
• 飽和脂肪: 2 g
• 膽固醇: 0 mg
• 鈉: 505 mg
• 總碳水化合物: 28 g
• 膳食纖維: 6 g
• 總糖: 17 g
• 蛋白質: 7g