Thai Crunch Salad with Peanut Dressing (Vegan!) Recipe

Ingredients

Salad

• 4 cups shredded cabbage (green, purple or napa)
• 1 cup shredded or matchstick carrots
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cups veggies of your choice (sliced cucumber, radish, matchstick kohlrabi, matchstick jicama, snap peas, grated turnips, shredded green papaya, or sliced mango)
• 1 cup chopped fresh herbs (mint, basil, or cilantro - a combo is nice)
• 0.5 cup sliced scallions or chives, sliced on the diagonal (or thinly sliced red onion)
• 0.5 cup crushed roasted peanuts or cashews

Peanut Dressing

• 1 orange, both zest and juice (1 tablespoon zest, 1/3-1/2 cup juice)
• 1 lime, juiced (1/4 cup)
• 3 tablespoons honey, maple, agave or brown sugar
• 2 garlic cloves
• 1.5 tablespoons fresh ginger, thinly sliced
• 0.25 cup olive oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce or Braggs Liquid Amino Acids (GF)
• 1 tablespoon rice vinegar
• 0.5 teaspoon sambal (red chile paste) or sriracha sauce
• 0.5 teaspoon salt, more to taste
• 0.25 cup peanut butter or roasted peanuts

Instructions

Prepare the Salad

1. Place cabbage, veggies, scallions and herbs (save a tablespoon for garnish) in a large bowl. Add peanuts, saving some for the top (or add right before serving).

Make the Dressing

1. Zest the orange and place in a blender, then squeeze the orange juice into the blender.
2. Add the lime juice, honey, garlic, sliced ginger, olive oil, sesame oil, soy sauce, rice vinegar, sambal, and salt into the blender.
3. Blend until smooth. Finally add peanut butter (or peanuts) and blend again, adding more to desired thickness.
4. Taste and adjust salt, adding more if you like.

Assemble and Serve

1. Dress the salad with some or half of the dressing—you may not need all—tossing as you go, adding more if necessary.
2. Refrigerate the salad—it likes to be nice and cold.
3. Garnish with remaining herbs and peanuts. Serve with optional Sambal Chicken or Baked Ginger Sesame Tofu.

Notes

• This salad is vegan and gluten-free when using tamari or Braggs Liquid Amino Acids instead of soy sauce.
• The dressing can be made ahead and stored in the refrigerator for up to a week.
• For extra protein, serve with grilled tofu, tempeh, or edamame.