Thai American
Thai Crunch Salad
Finely shredded green and red cabbage, crisp vegetables, cilantro, mint, and roasted cashews are coated in a tangy lime-peanut dressing.
6 servings · 30 minutes prep
Ingredients
Salad
- 5 cups (350 g) finely shredded green cabbage, thoroughly dried, finely shredded and thoroughly dried
- 2 cups (140 g) finely shredded red cabbage, thoroughly dried, finely shredded and thoroughly dried
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned
- 1 English cucumber, cut into matchsticks
- 4 scallions, sliced
- 1/2 cup loosely packed cilantro leaves
- 1/2 cup loosely packed mint leaves
- 1/2 cup (70 g) roasted cashews
Lime-peanut dressing
- 1/3 cup (85 g) peanut butter
- 3 tablespoons (45 ml) lime juice
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (21 g) honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- Warm water, as needed
Directions
Make the dressing
- Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, sesame oil, and ginger until smooth. Add warm water 1 tablespoon at a time until the dressing falls from the whisk in a thick, pourable ribbon.
- Taste for balance: it should be tangy and savory with rounded sweetness. Set aside while preparing the vegetables.
Assemble
- Put the thoroughly dried green and red cabbages, bell pepper, carrots, cucumber, scallions, cilantro, and mint in a large mixing bowl.
- Add only enough dressing to coat the vegetables and toss until evenly glossy. Transfer to a serving platter, scatter cashews over the top at the last moment, and serve the remaining dressing alongside.
