Thai-Style Peanut Cabbage Salad Recipe #369493
A spicy, crunchy salad with peanuts not peanut butter. If you are like me and don't like raw garlic, you can saute it for 30 seconds to a minute before using. It just seems to get too intense for my taste if allowed to sit for any amount of time.
10 min | 10 min prep
SERVES 6
Dressing
- 1/3 cup brown sugar
- 2 tablespoons water
- 4 garlic cloves, peeled and chopped (not pressed)
- 1/2 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 1/4 cup lime juice
- 2 tablespoons peanut oil
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon salt
Salad
- 1/4 lb green beans, blanched
- 4 cups baby spinach
- 2 cups green cabbage, thinly sliced
- 3 green onions, sliced
- 1/2 red pepper, slivered
- 2/3 cup dry roasted peanuts, rough chopped
- 1/4 cup basil, chopped (optional)
- 1 (1 ounce) package roasted vegetable chips or sweet potato chip, lightly crushed (such as Terra)
- To make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well. Or you can whisk the ingredients in a medium bowl.
- To make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
- Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table.
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5 stars