How To Make Chopped Thai Salad
This Thai salad has all the goodness of fresh cucumbers, cabbage, carrots, cilantro, and edamame in a creamy and spicy peanut dressing.
Preparation: 15 minutes
Cooking: 1 minute
Total: 16 minutes
Serves:
Ingredients
- 3cupscabbagefinely shredded
- 1cupcucumberschopped
- 1cupedamameshelled
- 1cupcarrotsshredded or julienned
- 1cupbell pepperschopped
- ½cuproasted peanutschopped
- 2tbspcilantrochopped
- ⅓cupcreamy peanut butter
- 1tbspsoy sauce
- 1tbsphoney
- 1tbsplime juice
- 2tspsesame oil
- 1tspchili garlic sauce
- 3tbspwarm water
Instructions
-
Place the cabbage in a large bowl. Arrange the cucumbers, edamame, carrots, bell peppers and peanuts on top. Sprinkle with cilantro.
-
Whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, chili garlic sauce and warm water until smooth.
-
Drizzle the peanut dressing over the vegetables, then serve immediately.
Nutrition
- Calories: 698.46kcal
- Fat: 47.97g
- Saturated Fat: 7.49g
- Trans Fat: 0.03g
- Monounsaturated Fat: 21.90g
- Polyunsaturated Fat: 13.13g
- Carbohydrates: 50.70g
- Fiber: 15.13g
- Sugar: 27.66g
- Protein: 29.19g
- Sodium: 529.16mg
- Calcium: 185.33mg
- Potassium: 1497.52mg
- Iron: 5.15mg
- Vitamin A: 639.11µg
- Vitamin C: 157.84mg
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