Crunchy Thai Peanut Salad
You won't be able to stop eating this incredibly flavorful thai peanut salad that is all about the texture with crisp cabbage & carrots, a hefty sprinkle of crunchy peanuts & cashews and finally tossed in a mouthwatering (literally) peanut sauce.
Servings: 4
Calories: 444kcal
Ingredients
- 14 oz coleslaw mix
- 15 oz canned chickpeas drained and rinsed
- 1 red bell pepper diced
- 1/4 cup diced green onion
- 1/2 cup chopped peanuts salted or unsalted
- 1/4 cup chopped cashews salted or unsalted
- 1/4 cup chopped cilantro
Peanut Dressing
- 6 tbsp drippy peanut butter
- 2.5 tbsp soy sauce or tamari
- 3-4 tbsp hot water
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1 tsp ginger paste
- 1/2 tsp garlic powder
- 1 tsp sriracha optional
Instructions
- In a medium bowl, whisk together dressing ingredients until smooth.Taste and adjust to your liking (such as more soy sauce, maple syrup, etc).Tip: If your dressing comes out really thick, add even more water than suggested.
- Add all coleslaw mix, veggies, and nuts to a large bowl. Toss with the dressing and serve immediately. Taste and add some salt and pepper, if desired.Tip: If you don't plan to eat the whole dish right away and want it to last awhile, consider dressing only the part you are going to eat. This salad gets less crisp the longer it sits in the fridge.
Notes
Tips:
- You can use other fresh herbs like mint or basil, if you prefer.
- Try to use a smooth, drippy peanut butter for the best texture (not the thick stuff at the bottom of your jar).
- If making for a party, dress the salad just before serving for the crispiest texture!
Nutrition
Calories: 444kcal | Carbohydrates: 36g | Protein: 20g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Sodium: 1094mg | Potassium: 720mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1173IU | Vitamin C: 77mg | Calcium: 112mg | Iron: 3mg