Homemade Thai Crunch Salad with Peanut Dressing
- Yield 3
- Prep 30 minutes
- Total 30 minutes
Homemade Thai Crunch Salad with Peanut Dressing is a salad recipe on Avoteb. The yield on the card is 3. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 4 cups thinly shredded Napa cabbage
- 2 cups (about 8 ounces) shredded cooked chicken
- 2 cups fried wonton strips, homemade* or store-bought
- 1 cup chopped fresh cilantro
- 2/3 cup chopped fresh mint
- 2/3 cup julienned carrots
- 2/3 cup julienned English cucumber
- 3 scallions, thinly sliced (both white and green parts)
- 1 large red bell pepper, thinly sliced
- 1/2 cup salted peanuts
- 1/3 cup natural creamy peanut butter
- 3 tablespoons lime juice
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 large cloves garlic, grated
- 1/4 cup water
Method
Make the peanut dressing. Beat all ingredients together in a bowl until evenly combined. If the dressing seems too thick, add in a tablespoon of water at a time to thin until it reaches your desired consistency.
Turn the salad. Mix all of the salad ingredients in a large bowl, drizzle with the dressing, and toss to combine.
Plate Plate while it is hot and enjoy!
