A crunchy, sweet, spicy, tangy salad that has an unmistakable Asian flavor. It is perfect as a vegetarian main dish or as a light lunch. For dinner pair it with grilled chicken. Try not to have leftovers - it gets soggy over time.
Course Appetizer, Salad
Cuisine Asian, Thai
Keyword salad, spicy
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 6servings
Calories 157kcal
Author Katherine Peters
Ingredients
Salad
3cupscabbageshredded
2cupsred cabbageshredded
1cupgreen onionschopped
1cupsnow peassliced on a diagonal
1/2cupcelerysliced
1/2cupavocadodiced
1/2cuproasted cashews
1/4cupcarrotshredded
1/4cupfresh basilchopped
1/4cupfresh cilantrochopped
2tablespoonsminced jalapenoor more to taste
1lime
Dressing
2tablespoonspeanut buttersmooth or creamy
2tablespoonsrice wine vinegar
1teaspoonred chile-sesame oil
1teaspoonsoy sauce
2teaspons erythritol or other sugar free sweetener
1/2teaspoonof molasses
1clovegarlicfinely minced
2teaspoonsfreshly grated ginger
Instructions
Dressing
Night before you want to use the dressing whisk the dressing ingredients together until well mixed.
Add enough water to make it a good, pourable consistency.
Store in a covered jar in the refrigerator.
Salad
Mix all ingredients gently in a bowl.
Pour the salad dressing over and toss so the dressing coats all of the ingredients.
Serve immediately with slices of lime to squeeze over the top.