thai crunch salad
the crunchy peanut lunch i eat five days a week.
- prep
- 20 min
- cook
- 0 min
- total
- 20 min
- serves
- 4
the byte
loud, crunchy, and genuinely satisfying — the dressing is the whole point, so make a double batch and keep it in a jar.
ingredients
- ½ head green cabbage, thinly shredded
- 2 cups shredded red cabbage
- 3 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup cilantro leaves
- ½ cup roasted peanuts, chopped
- 3 scallions, sliced
- ⅓ cup creamy peanut butter
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp grated ginger
- 1 garlic clove, grated
- 2–4 tbsp warm water
let's make it
- 01
whisk the peanut butter, vinegar, soy sauce, honey, sesame oil, ginger and garlic together. add warm water a spoon at a time until it pours like heavy cream.
- 02
combine all the vegetables and half the cilantro in your largest bowl.
- 03
add about two-thirds of the dressing and toss with your hands for a full minute so everything gets coated.
- 04
top with peanuts, the rest of the cilantro and the remaining dressing.
byte notes
- — dress it right before eating, or salt the cabbage 10 minutes first and drain if you're making it ahead.
- — add shredded rotisserie chicken or crispy tofu to make it dinner.
- — a squeeze of lime at the end wakes the whole thing up.
watch it
the video lives on instagram & tiktok
