Thai Style Slaw With Peanut Dressing
A crunchy and delicious Thai style slaw. It's easy to prepare and keeps for days in the fridge!
Servings: 6 servings
Calories: 301kcal
Ingredients
- 1 cup edamame beans, steamed
- 4 cups (½ a head) savoy cabbage, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup snow peas, thinly sliced
- 1 medium-large carrot, shredded
- 2 green onions, thinly sliced
- ½ cup cilantro, chopped
- ½ cup chopped peanuts, for garnish
- lime wedges, for garnish
Peanut Dressing
- 2 cloves garlic, minced
- 4 tablespoon fresh squeezed lime juice
- 3 tablespoon soy sauce
- ½ cup peanut butter, all natural
- 2 teaspoon avocado or olive oil
- 2 teaspoon brown sugar
- ¼ teaspoon crushed pepper flakes
- 4 tablespoon water, or more
Instructions
For the dressing
- In a bowl, food processor, or blender, mix together all ingredients. Add more water if necessary to thin. The amount of water will depend on the consistency of your peanut butter. Set aside.
For the salad
- Steam or blanch edamame beans for 5 minutes or until tender. Drain and run under cold water to cool after cooking.
- Chop peanuts and set aside for garnish.
- Slice all the vegetables using a sharp knife or mandoline. Chop cilantro. Toss everything together in a large bowl.
- Add dressing and toss to combine well.
- Serve garnished with chopped peanuts and lime wedges.
Notes
- Store covered, in the refrigerator for up to one week. The salad will wilt as it sits but still remains crunchy and delicious! Dressing can be stored in the refrigerator for 2 weeks.
- Substitute savoy cabbage for regular green cabbage or red cabbage or a combination of both.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 21g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 574mg | Potassium: 539mg | Fiber: 7g | Sugar: 8g