Thai Crunch Salad with Peanut Dressing

Once Upon A Chef
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Ingredients

1/4 cups creamy peanut butter
2 tablespoons rice vinegar (unseasoned)
2 tablespoons fresh lime juice (from one lime)
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2 1/2 tablespoons sugar
2 garlic cloves (roughly chopped)
1 inch fresh ginger (square piece, peeled and roughly chopped)
1 teaspoon salt
1/4 teaspoons crushed red pepper flakes
2 tablespoons cilantro leaves (fresh)
4 cups napa cabbage (chopped, or shredded coleslaw mix, I like to toss in a little shredded red cabbage for color)
1 cup shredded carrots (prepared)
1 red bell pepper (thinly sliced into bite-sized pieces)
1 English cucumber (small, halved lengthwise, seeded and thinly sliced)
1 cup edamame (cooked and shelled)
2 scallions (medium, thinly sliced)
1/2 cups chopped fresh cilantro (loosely packed)
Read Directions

NutritionView more

340Calories
Sodium39%DV930mg
Fat31%DV20g
Protein20%DV10g
Carbs12%DV35g
Fiber24%DV6g

PER SERVING *

Calories340Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat3g15%
Trans Fat0g
Cholesterol
Sodium930mg39%
Potassium840mg24%
Protein10g20%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber6g24%
Sugars24g48%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.