Description
Vibrant Thai-Inspired Salad Bowl
Ingredients
For the Salad:
2 cups shredded purple cabbage
1 cup shredded carrots
1 cup cooked edamame
1 cup bean sprouts
1/2 cucumber, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts (or cashews)
Lime wedges (for garnish)
For the Dressing:
3 tbsp peanut butter
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp honey (or maple syrup for vegan)
1 tsp sesame oil
1 clove garlic, minced
Juice of 1 lime
Water to thin (if needed)
Directions
Prepare the Salad: In a large bowl, layer the purple cabbage, shredded carrots, edamame, bean sprouts, cucumber slices, and cilantro.
Make the Dressing: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and lime juice. Add water, a little at a time, until the dressing reaches your desired consistency.
Assemble: Drizzle the dressing over the salad and toss gently to combine.
Garnish: Top with chopped peanuts and serve with lime wedges for an extra citrusy kick!
Enjoy: Serve immediately as a main dish or side.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: ~240 kcal per serving
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