Ingredients
Scale
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 1/2 cups cucumber thinly sliced into rounds or julienned
- 4 green onions sliced
- 1 cup shelled edamame thawed if frozen
- 1 orange bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- ¼ cup fresh mint leaves chopped fine
- 1/2 cup fresh cilantro chopped fine
- ½ cup chopped peanuts
- Optional Protein: 2 cups shredded chicken or rotisserie chicken
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 2 tablespoons honey or agave
- 2 tablespoons sesame oil
- 1 teaspoon fresh grated ginger or ginger paste
- 1 clove garlic minced
- 2 –4 tablespoons warm water to thin
- Optional: 1–2 teaspoons sriracha or gochujang chili paste for heat
Instructions
- In a bowl or jar, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic.
- Slowly add warm water, one tablespoon at a time, until the dressing reaches a pourable consistency.
- Taste and adjust: More lime for brightness, more honey for sweetness, sriracha for heat.
- Set aside.
Notes
For a lighter salad, use less peanut butter and replace it with extra vinegar or lime juice.
Add more vegetables according to your preference for crunch and freshness. You can include bell peppers, radishes, or snap peas.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.