This tantalizing Thai salad combines the delightful crunch of fresh vegetables with the zesty flavors of a creamy peanut sauce, creating a memorable meal for vegetarians and meat-eaters alike. The prep time is only 10 minutes, so you can treat yourself to an amazing dinner with minimal effort.
HOW TO MAKE:
To start this flavorful dish, make the dressing. Mix the creamy peanut butter, vinegar, lime or lemon juice, Avocado oil, soy/coconut aminos sauce, honey, sugar, minced garlic cloves and salt in a bowl until they are nicely combined.
If you want a thinner dressing, add water, one teaspoon at a time, until desired consistency is reached.
Keep the dressing stored in the fridge until you’re ready to use it.
In a large bowl, mix together the shredded white and/or red cabbage, carrots, cucumbers, peppers, scallions, cilantro, the rest of the veggies, and peanuts or cashews.
If you want a chicken salad, you can poach two boneless, skinless chicken breasts in a skillet for about 3-4 minutes per side until cooked through. Allow the chicken to cool before cutting it into bite-sized pieces and adding it to the bowl.
Right before serving, drizzle the chilled peanut sauce over the salad and toss everything together.
The dressing can also be served on the side to keep the salad from becoming too soggy.
Q: How else can I customize this dish?
A: This recipe is highly customizable. You can swap out the vegetables based on your personal taste, mix in different nuts such as almonds, walnuts, or hazelnuts, or even experiment with different flavors of dipping sauce.
Q: Can I make this dish ahead of time?
A: Yes, you can certainly make this dish ahead of time. However, for optimal texture and flavor, it’s best consumed shortly after it’s been made.