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Chopped Vegetable Thai Salad

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 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)

Instructions

  • 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.