Description
A vibrant Thai-inspired crunchy salad bursting with fresh vegetables and herbs, tossed in a creamy peanut butter ginger sauce with a spicy kick of sriracha. Quick to prepare, this salad offers a delightful balance of textures and flavors, perfect as a light lunch or side dish.
Ingredients
Scale
Peanut Butter Ginger Sauce
- 4 tablespoons natural peanut butter
- 4 tablespoons sriracha (reduce to 2 tablespoons for less spice)
- 2 tablespoons soy sauce or tamari
- Juice of 1 fresh lime
- 1 tablespoon pure maple syrup (or vegan honey or agave)
- 1 inch fresh ginger, minced
Salad
- ½ red onion, finely diced
- 1 red bell pepper, sliced
- 2 medium carrots, peeled into ribbons
- 1 large cucumber, peeled into ribbons
- ¼ red cabbage, shredded
- 15 g fresh cilantro and/or mint, shredded
- 70 g roasted unsalted peanuts, chopped
- 1 spring onion, sliced
Instructions
- Prepare the sauce: In a large mixing bowl, combine the natural peanut butter, sriracha, soy sauce (or tamari), freshly squeezed lime juice, maple syrup, and minced ginger. Whisk thoroughly until the sauce is smooth and well blended.
- Toss the vegetables: Add the finely diced red onion, sliced red bell pepper, carrot ribbons, cucumber ribbons, shredded red cabbage, and shredded fresh herbs into the bowl with the sauce. Use salad tongs or two large spoons to mix everything thoroughly, ensuring that all the vegetables are evenly coated with the peanut ginger dressing.
- Garnish and serve: Sprinkle half of the chopped roasted unsalted peanuts into the salad and toss gently again. Transfer the salad to a serving dish or individual plates. Top with the remaining peanuts and the sliced spring onion for extra crunch and flavor. Serve immediately for the best crisp texture and fresh taste.
Notes
- For a milder salad, reduce the sriracha by half.
- Use tamari instead of soy sauce to make the salad gluten-free.
- Fresh lime juice brightens the dressing and can be adjusted to taste.
- The salad is best served immediately to retain the crispness of the vegetables.
- Peanut butter choice can affect creaminess; natural, smooth peanut butter is recommended.
- Maple syrup can be substituted with agave or vegan honey based on dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-Inspired
