Name: Thai Crunch Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 4 cups Green cabbage, thinly sliced (For the salad base.); 2 cups Red cabbage, thinly sliced (For color.); 1 cup Carrots, shredded or matchsticks (Adds sweetness.); 1 cup Red bell pepper, thin strips (For crunchy texture.); 1 cup Cucumber, sliced thin (Optional but adds freshness.); 1 bunch Green onions, chopped (For flavor.); 1 cup Cilantro, a small handful (Skip if not preferred.); 1/2 cup Chopped peanuts or cashews (For crunch.); 1/4 cup Toasted sesame seeds (Optional but worth it.); 1 cup Wonton strips or crushed rice crackers (Vegan option.); 1/2 cup Natural peanut butter (Creamy is easiest.); 2 tablespoons Soy sauce or tamari (Use tamari for gluten-free.); 2 tablespoons Lime juice (Fresh tastes best.); 1 tablespoon Maple syrup or agave (For sweetness.); 1 tablespoon Rice vinegar (Adds tang.); 1 tablespoon Fresh ginger or ginger paste (For spice.); 1 clove Garlic, grated or minced (For flavor.); 1 teaspoon Sriracha or chili garlic sauce (To taste.); 1/4 cup Warm water (To thin the dressing.)

Description

A vibrant and crunchy vegan salad loaded with fresh vegetables and a creamy, spicy peanut dressing that satisfies your takeout cravings without the heaviness.

Ingredients

Salad Ingredients

4 cups Green cabbage, thinly sliced (For the salad base.)
2 cups Red cabbage, thinly sliced (For color.)
1 cup Carrots, shredded or matchsticks (Adds sweetness.)
1 cup Red bell pepper, thin strips (For crunchy texture.)
1 cup Cucumber, sliced thin (Optional but adds freshness.)
1 bunch Green onions, chopped (For flavor.)
1 cup Cilantro, a small handful (Skip if not preferred.)
1/2 cup Chopped peanuts or cashews (For crunch.)
1/4 cup Toasted sesame seeds (Optional but worth it.)
1 cup Wonton strips or crushed rice crackers (Vegan option.)

Dressing Ingredients

1/2 cup Natural peanut butter (Creamy is easiest.)
2 tablespoons Soy sauce or tamari (Use tamari for gluten-free.)
2 tablespoons Lime juice (Fresh tastes best.)
1 tablespoon Maple syrup or agave (For sweetness.)
1 tablespoon Rice vinegar (Adds tang.)
1 tablespoon Fresh ginger or ginger paste (For spice.)
1 clove Garlic, grated or minced (For flavor.)
1 teaspoon Sriracha or chili garlic sauce (To taste.)
1/4 cup Warm water (To thin the dressing.)

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Instructions

Salad Preparation

Slice and shred your veggies, especially the cabbage for a light texture.
Add all salad ingredients to a large bowl: cabbages, carrots, peppers, cucumber, green onions, and cilantro.
In another bowl, mix together the dressing ingredients, whisking until creamy.
Dress the salad just before serving to maintain crunch.
Toss well, taste, and adjust seasoning as needed with lime or salt.

Making the Dressing

In a bowl, combine peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, ginger, garlic, and sriracha.
Whisk and gradually add warm water until the dressing is creamy and pourable.

Notes

This salad is versatile; feel free to build your own bowl and adjust ingredients as per preference. Undressed salad can last in the fridge for 3-4 days.

Prep Time: 15 minutes
Category: Main Course, Salad
Cuisine: Thai, Vegan