Plant-based Thai Salad with Spicy Peanut Dressing
Writer: Pizza Immediately
Recipe kind: Salads
Elements
- ¾ cup Napa cabbage, shredded
- ¾ cup crimson cabbage, shredded
- ½ cup romaine lettuce, shredded
- ¼ cup chopped crimson and yellow bell peppers
- ½ cup shredded carrots
- ¼ cup Cucumber, skinny sliced
- ¾ cup Edamame
- ½ teaspoon crimson 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
Directions
- To make the peanut dressing, mix peanut butter, water, soy sauce, rice wine vinegar, garlic, and Thai chili paste. Reserve in fridge.
- In a big serving bowl, add Napa and crimson cabbage, carrots, bell peppers, cucumbers and romaine and toss.
- High with edamame, scallions, cilantro and crushed crimson pepper.
- Serve spicy peanut dressing on the facet.
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