Description
A vibrant Thai-inspired crunchy salad featuring fresh vegetables tossed in a creamy, spicy peanut butter ginger sauce. This refreshing and flavorful dish combines crisp red onion, bell pepper, carrot ribbons, cucumber ribbons, and shredded red cabbage with fresh herbs and crunchy peanuts for texture. Served with a zesty lime and sriracha-spiked peanut dressing, it’s perfect as a light meal or a side dish.
Ingredients
Scale
Peanut Butter Ginger Sauce
- 4 tablespoons natural peanut butter
- 4 tablespoons sriracha (use half for less spice)
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- Juice of 1 fresh lime
- 1 tablespoon pure maple syrup (or vegan honey, or agave syrup)
- 1 inch fresh ginger, minced
Salad Vegetables and Garnish
- ½ red onion, finely diced
- 1 red bell pepper, sliced
- 2 medium carrots, peeled into ribbons
- 1 large cucumber, peeled into ribbons
- ¼ of a red cabbage, shredded
- 15 g fresh cilantro and/or mint, shredded
- 70 g roasted unsalted peanuts, chopped
- 1 spring onion, sliced
Instructions
- Prepare the sauce: In a large mixing bowl, combine the natural peanut butter, sriracha, soy sauce, freshly squeezed lime juice, maple syrup, and minced ginger. Whisk the mixture vigorously until it becomes smooth and well blended, creating a creamy and spicy dressing.
- Toss the salad: Add the finely diced red onion, sliced red bell pepper, carrot ribbons, cucumber ribbons, shredded red cabbage, and shredded fresh herbs (cilantro and/or mint) to the bowl with the sauce. Use salad tongs or two large spoons to mix thoroughly until all the vegetables are evenly coated with the peanut dressing.
- Garnish and serve: Sprinkle half of the chopped roasted peanuts over the salad and gently toss once more. Transfer the salad to a serving bowl or plate, then top with the remaining peanuts and sliced spring onion for an extra crunch and fresh finish. Serve the salad immediately to enjoy its crisp textures and vibrant flavors.
Notes
- For less spice, reduce the sriracha to half the amount indicated.
- Use tamari instead of soy sauce to make this salad gluten-free.
- Adjust the sweetness by substituting maple syrup with vegan honey or agave syrup according to your preference.
- For an extra crunch, lightly toast the peanuts before chopping.
- This salad is best served fresh and not left to sit too long to maintain the crispness of the vegetables.
