Let’s take a journey into a world of vibrant flavors with our Thai Crunch Salad, where the crispness of fresh veggies meets the bold, zesty kick of homemade peanut dressing. Not only is this salad a feast for the eyes, but it’s also a powerhouse of nutrients, making it a top-notch choice for any meal. Let’s dive into crafting this delightful salad along with its fiery peanut dressing.
Thai Crunch Salad Salad Ingredients:
– 4 cups of shredded cabbage or coleslaw mix
– 1 cup of shredded red cabbage or Napa cabbage
– 1 ½ cups carrots, shredded
– 1 cup cucumbers, diced
– 1 cup red pepper, diced or thinly sliced
– 3-4 green onions, sliced
– 1 cup edamame, steamed
– 1 ½ cups bean sprouts
– 1 red serrano pepper, finely chopped
Spicy Peanut Ginger Dressing Ingredients:
– ½ cup natural peanut butter
– 3 tablespoons rice vinegar
– 2 tablespoons fresh lime juice
– 2 tablespoons maple syrup
– 2 teaspoons sesame oil (if you fancy)
– 2 tablespoons sriracha or sambal for a kick
– 2-3 tablespoons soy sauce (tamari for gluten-free)
– 1″ piece fresh ginger, grated
– 1 clove garlic, minced
– 2-4 tablespoons water to adjust consistency
Garnish:
– 1 cup chopped cilantro, Thai basil, and/or mint
– ½ cup roasted peanuts and/or sunflower seeds
– 1 package ramen noodles, toasted (if you like a crunch)
Instructions:
1. Combine Salad Ingredients:
– In a big bowl, I toss together the shredded cabbages, carrots, cucumbers, red pepper, green onions, steamed edamame, bean sprouts, and finely chopped serrano pepper. Mix it all up nicely.
2. Prepare the Spicy Peanut Ginger Dressing:
– In a blender or food processor, I blend together the peanut butter, rice vinegar, lime juice, maple syrup, optional sesame oil, sriracha or sambal, soy sauce, fresh ginger, and garlic until it’s smooth.
– Then, I adjust the consistency by gradually adding water until it’s just right. Taste it and tweak the seasoning to your liking.
3. Assemble the Salad:
– I pour that luscious Spicy Peanut Ginger Dressing over the salad mix and toss everything until every veggie bit is coated in that goodness.
4. Toast the Ramen Noodles (Optional):
– If I’m in the mood for extra crunch, I toast the ramen noodles in a dry skillet over medium heat until they’re golden brown and crispy. Keep an eye on them to prevent burning.
5. Garnish and Serve:
– Just before serving, I sprinkle the salad with chopped cilantro, Thai basil, mint, roasted peanuts, and/or sunflower seeds. And if I toasted ramen noodles, I scatter them on top for that extra oomph.
– Serve up this Thai Crunch Salad as a refreshing meal or a side dish that’s bound to steal the show.
This Thai Crunch Salad with Spicy Peanut Dressing is a delightful symphony of textures and flavors, offering a unique and delicious way to enjoy a variety of veggies. The spicy, nutty dressing adds depth and warmth, making each bite a memorable experience. So go ahead, savor the delightful contrast of flavors and revel in the wholesome goodness packed into every mouthful!
