Plant-based Thai Salad with Spicy Peanut Dressing


 

  • ¾ cup Napa cabbage, shredded
  • ¾ cup red cabbage, shredded
  • ½ cup romaine lettuce, shredded
  • ¼ cup chopped red and yellow bell peppers
  • ½ cup shredded carrots
  • ¼ cup Cucumber, thin sliced
  • ¾ cup Edamame
  • ½ teaspoon red pepper flakes
  • ½ cup chopped scallions
  • ¼ cup chopped cilantro
  • ½ cup peanut butter
  • ⅓ cup water
  • 3 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons Thai chili paste

To make the peanut dressing, blend peanut butter, water, soy sauce, rice wine vinegar, garlic, and Thai chili paste. Reserve in refrigerator.
In a large serving bowl, add Napa and red cabbage, carrots, bell peppers, cucumbers and romaine and toss.
Top with edamame, scallions, cilantro and crushed red pepper.
Serve spicy peanut dressing on the side.
ENJOY YOUR MEAL

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