Description
A vibrant and crunchy salad featuring fresh vegetables and a creamy peanut dressing, perfect for quick meals and gatherings.
Ingredients
Scale
- 6 cups chopped Napa cabbage
- 3 cups bean sprouts
- 1 1/2 cups grated carrots
- 1 1/2 cups fresh sugar snap peas, trimmed and sliced
- 1 large red bell pepper, sliced
- 2 green onions, thinly sliced
- 1/2 cup chopped cilantro
- 1/2 cup roughly chopped peanuts (more to taste)
- 1/2 cup natural peanut butter or regular
- 3 tablespoons brown sugar
- 1 lime, juiced
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon Sriracha hot sauce
- 1/4 cup roughly chopped peanuts (for topping)
- 1/4 cup chopped cilantro (for garnish)
- 1/3 cup water
Instructions
- Rinse the vegetables under cold water to wake up their flavors.
- Peel and grate the carrots.
- Chop the red bell pepper, green onions, and sugar snap peas into bite-sized pieces.
- Add all vegetables to a large bowl.
- Roughly chop peanuts and reserve them in a small bowl.
- In a blender or food processor, add peanut butter, brown sugar, lime juice, vegetable oil, sesame oil, fish sauce, soy sauce, Sriracha, and water. Blend until smooth and creamy.
- Drizzle the desired amount of dressing over the salad and gently toss to coat. Top with reserved chopped peanuts and cilantro before serving.
Notes
Store leftover salad in an airtight container for up to 3 days, separating the dressing to keep the veggies crunchy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg