Ingredients
Scale
- ½ cup creamy peanut butter
- ¼ cup rice wine vinegar
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 1 teaspoon toasted sesame oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 6 cups shredded cabbage green, purple or mixed
- 1 cup carrots julienned
- 1 english cucumber thinly sliced
- 2 green onions sliced
- â…“ cup fresh cilantro chopped
- 1 jalapeno pepper thinly sliced
- 1 tablespoon sesame seeds white or black
- ¼ cup chopped roasted peanuts
Instructions
- In a mason jar or a jar with a lid, combine all the dressing ingredients. Shake well until creamy and well mixed.
- Chop your herbs and vegetables, and add them to a large bowl. Pour the dressing over the top and toss to coat.
- Spoon the salad into individual bowls and top with sesame seeds and chopped peanuts. Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the spiciness by adding more or less sriracha.
Add proteins like grilled chicken or tofu for a heartier meal.
This salad is best enjoyed fresh, but leftovers can be stored in the fridge for a day.
- Prep Time: 15 minutes
- Cook Time: NO DATA
- Category: Salad
- Method: No Cooking Required
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg