Thai Crunch Salad

You'll love this delicious Thai Salad! Filled with plenty of crunchy fresh veggies and topped with a spicy peanut dressing.

Course Side Dish

Cuisine Asian

Prep Time 10

Cook Time 0

Total Time 10

Servings

Calories 189kcal

Author Deb Clark

Equipment

1 chef's knife
1 large cutting board
1 Large mixing bowl

Ingredients

16 ounce bag of pre-shredded broccoli slaw
½ cup cucumber peeled and diced
⅓ cup green onions sliced
½ cup salted peanuts
½ cup red bell pepper diced
½ cup Thai peanut salad dressing store bought or homemade, no judgement!
Optional: chopped cilantro to garnish

Instructions

Place broccoli slaw in a large mixing bowl.
Dice cucumber and red bell pepper, slice green onions.
Add cucumber, green onions, red pepper and peanuts to bowl with the slaw.
In a small mixing bowl, whisk together the ingredients for the salad dressing.
Pour dressing over the salad and toss to combine. Serve immediately.
Garnish with freshly chopped cilantro if desired.

Notes

Homemade Creamy Peanut Dressing Ingredients -

⅓ cup creamy peanut butter (can substitute almond butter)
3 tablespoons olive oil
3 tablespoons rice vinegar or fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar substitute
½ teaspoon minced garlic
¼ teaspoon crushed red pepper
¼ teaspoon black pepper

Combine ingredients in a screw top or mason jar. Shake vigorously. Pour over salad. Store salad dressing in airtight container in the refrigerator for up to 5 days.

This salad is best eaten immediately, the next day, the salad will be wilted. Eat and enjoy immediately.

Nutrition