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Thai Crunch Salad With Peanut Dressing

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Thai Crunch Salad With Peanut Dressing
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Makes: 4 servings adjust
Delicious salad made with crisp Napa cabbage, crunchy vegetables and edamame but it’s the creamy peanut dressing that makes it so good! You can serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal.

Note: Goes really well with Honey, Lime & Sriracha Chicken Skewers (see additional recipe)

Directions

Ingredients

  • 14 cup Creamy Peanut Butter
  • 2 tablespoons Rice Vinegar, unseasoned
  • 2 tablespoons Fresh Lime Juice, from 1 lime
  • 3 tablespoons Vegetable Oil
  • 1 tablespoon Tamari Soy Sauce
  • 2 tablespoons Honey
  • 2 12 tablespoons Sugar
  • 2 cloves Garlic, peeled and roughly chopped
  • 1 inch Fresh Ginger, 1-inch square, peeled and roughly chopped
  • 1 teaspoon Kosher Salt
  • 14 teaspoon Crushed Red Pepper Flakes

Step 1

For the dressing: Combine listed ingredients in a blender and process until completely smooth.

Ingredients

  • 2 tablespoons Fresh Cilantro

Step 2

Add the cilantro to the blender and blend for just a few seconds until the cilantro is finely chopped. Refrigerate dressing until ready to serve. NOTE: Do not over blend once cilantro is in or dressing will turn greenish brown.

Ingredients

  • 4 cups Napa Cabbage, chopped (can substitute shredded cole slaw mix)
  • 1 cup Purple Cabbage, shredded
  • 1 small Red Bell Pepper, thinly sliced and cut into bite sized pieces
  • 1 cup Shredded Carrots
  • 1 small English Cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup Edamame, cooked and shelled (or substitute snap peas cut into bite-sized pieces)
  • 2 medium Scallion, thinly sliced
  • 12 cup Fresh Cilantro, loosely packed, chopped

Step 3

For the salad, combine all of the ingredients in a large bowl and toss to combine.
 

Step 4

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.
 

Step 5

Nutritional Information: Per serving (4 servings) Calories:282 Fat:18g Saturated fat:2g Carbohydrates:28g Sugar:17g Fiber:6g Protein:7g Sodium:505mg Cholesterol:0mg.
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