Chopped Vegetable Thai Salad
Prep Time 30 minutes mins
Total Time 30 minutes mins
- For the salad:
- 1 large carrot peeled, Blade D, noodles trimmed (or julienned)
- 1 large bell pepper Blade A, noodles trimmed
- 1 small purple cabbage shredded with Blade A
- ΒΌ packed cup fresh cilantro lightly chopped
- 1/2 cup diced green onions green parts only
- 1/3 cup roughly chopped peanuts
- For the dressing:
- 1/4 cup creamy peanut butter
- 1.5 tablespoon lime juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce or tamari, if gluten-free
- 1/2 tablespoon sesame oil
- 1/2 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1/2 tablespoon sriracha or other Asian hot sauce
- 2 tablespoons of water to thin (or more as needed)
Whisk together all of the ingredients for the dressing in the bottom of a large bowl. Taste and adjust, if necessary. Add in the carrots, bell peppers, cabbage, cilantro, green onions, and half of the peanuts. Toss together to combine well.
When serving, sprinkle with remaining peanuts as a garnish.