Here we go with the peanut butter again. I think I must secretly adore peanut butter. Even I don’t realize it, until I try something like this. Thai flavors are so intriguing…. peanuts, lime, coconut, cilantro, even stinky fish sauce. (No fish sauce in this dressing, to keep it vegetarian, but you could throw in a shot, if you are so inclined.) The vibrant colors of this salad grab your attention, and the creamy dressing hooks your taste buds. Then there’s the crunch. The crunch is very important when you name a recipe “Crunchy.” Ice water is the trick. The Napa cabbage I picked up at the store was a bit wimpy, but I knew I could revive it. I cut off the core end and put it in ice water to come up at least half way. Into the fridge for 30 minutes and you wouldn’t believe the difference! Works with the carrots and pepper too, after they are cut. That ice water bath just makes them sit up and take notice. You would too, being plunged into a big tub of ice! Give everything a whirl in the salad spinner to dry them off before mixing with the dressing. A sprinkle of peanuts on top and you are set to crunch away!
If your kids are a little leery of eating salads, the peanut butter dressing may give them the incentive to give it a try. In the process they will get lots of nutritious vegetables at the same time.
Print Recipe Here
Crunchy Thai Salad with Peanut Dressing
Serves 4
Prep time: 20 minutes
Dressing
1/2 cup crunchy natural peanut butter
1/2 cup coconut milk
1 tablespoon finely minced ginger
3 cloves garlic, finely minced
3 tablespoons rice wine vinegar
1/4 cup soy sauce
1 tablespoon toasted sesame oil
Pinch of red pepper flakes, to taste
Juice of one lime
Whisk the peanut butter and coconut milk together in a medium sized bowl until smooth. Whisk in the ginger, garlic, vinegar, soy, sesame oil, pepper flakes, and lime juice.
Salad
1 Napa cabbage, sliced
2 carrots, shredded
1 cup sugar snap peas, sliced lengthwise
4 scallions, thinly sliced
1/2 yellow bell pepper, cut into matchsticks
1/2 red bell pepper, cut into matchsticks
1/2 orange bell pepper, cut into matchsticks
1 cup cilantro leaves
1/2 cup sliced basil leaves
1/2 cup peanuts, coarsely chopped
Mix the salad vegetables together. Drizzle on the dressing and top with the peanuts.
Serves 4
