Description
A vibrant and crunchy Thai-inspired salad packed with colorful vegetables and tossed in a zesty citrus peanut dressing.
Ingredients
Units
Scale
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup edamame, cooked and shelled
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/3 cup chopped roasted peanuts
Instructions
- In a large bowl, combine green cabbage, purple cabbage, carrots, red bell pepper, edamame, green onions, and cilantro.
- In a small bowl or jar, whisk together the citrus peanut dressing ingredients.
- Pour the dressing over the salad and toss until everything is well coated.
- Top with chopped peanuts before serving for extra crunch.
Notes
- For added protein, top with grilled chicken, shrimp, or tofu.
- Prepare the dressing ahead and store separately; toss with the salad just before serving.
- Customize with other crunchy veggies like cucumbers or snap peas.
- Store leftover salad (undressed) and dressing separately to maintain freshness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg