Thai Crunch Salad

I put so many of my friends onto this salad. It’s addicting and so healthy. This is something I love to meal prep for the week because cabbage lasts a long time in the fridge. If I don’t feel like eating this in salad form, I also wrap up the salad in rice paper and create little summer rolls and I use the dressing as a dipping sauce. Sometimes I also add rice noodles and turn this into a full on noodle dish. The dressing is pretty versatile and can be used for many things.

Ingredients: 

  • Edamame
  • Cole slaw mix (or green + red cabbage – about a quarter each – thinly sliced) 
  • Cilantro 
  • Shredded carrots 
  • Green onion
  • Cucumber (scoop out seeds)
  • Grilled chicken or meat of your choice

Dressing (in a blender):

  • ¼ cup peanut butter
  • 2 tbsp rice vinegar
  • Juice of one lime
  • 2 tbsp olive oi
  • 1 tbsp sesame oil  
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp sugar 
  • 2 cloves garlic roughly chopped
  • 1 inch worth of ginger roughly chopped
  • 1 teaspoon salt
  • Chili flakes

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