The perfect sauce meets the perfect crunch!
This Thai peanut crunch salad is what cravings are made of. It’s a great make-ahead salad if you are food prepping for the week. It wows a crowd at a potluck or picnic and is a plant-based dinner that will impress your guests (or family) and delight your taste buds.
Serves: 6
Cooking time: 25 minutes
Ingredients
Salad
1 cup carrots (about 2 whole carrots)
2 cups red cabbage (about ½ head of cabbage)
1 cup bell pepper (about 1 large bell pepper)
½ cup red onion
½ cup cilantro
1 cup edamame (I use frozen)
½ cup long rice noodles
Sauce
½ cup natural peanut butter
2 Tbsp lime juice (about 2 limes)
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp maple syrup
1 tsp sriracha (add more if you like it extra spicy)
1 Tbsp minced ginger
1 clove of garlic minced
2-3 Tbsp water to achieve desired consistency
Instructions
Bring two pots of water to boil, one for rice noodles and one for edamame. Once boiling, cook rice noodles and edamame separately according to directions on each package. While the edamame and rice noodles cook, prepare vegetables. Thinly slice or shave carrots with a vegetable peeler. Thinly slice red cabbage and bell pepper. Dice red onion and cilantro. Add carrots, cabbage, bell pepper and red onion to a large bowl. Once edamame has been cooked (this should only take a few minutes), drain and let cool. Drain the rice noodles per the package instructions and also set aside to cool. Prepare your sauce by mixing all sauce ingredients, except the water, in a small bowl and whisking until well combined. Add 1 tablespoon of water at a time until you achieve the desired consistency for the peanut sauce. You will want a sauce that is not thick, but also not runny. Add the sauce along with the edamame, noodles and chopped cilantro to the bowl and mix until all the vegetables are well combined and the sauce covers everything. Enjoy!
Optional add-ons
You can add or adjust the vegetables you use in this recipe based on what is in your fridge. Just make sure they are crunchy, so they hold up as leftovers. The salad gets even better the second day. Cucumbers, radish and green onions work well.
You can also add chopped peanuts as a garnish, tofu for extra protein or shrimp if you eat fish. It stands alone as its own meal brilliantly and is a delicious and fresh dish that wows a crowd and makes perfect leftovers.
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