Print

Chopped Vegetable Salad with Peanut Dressing

Thai vegetable salad in a white bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rainbow of veggies tossed with peanut dressing, topped with cashews and green onion.

Ingredients

Scale

Vegetable Salad:

  • 2 cups shaved carrots
  • 2 cups shelled edamame
  • 1 medium red bell pepper, sliced
  • 1 cup shredded red cabbage
  • ¼ cup sliced green onion, divided
  • ¼ cup chopped fresh cilantro

Peanut Dressing:

  • 5 tablespoons creamy peanut butter
  • 3 tablespoons brown sugar
  • 3 tablespoons low sodium soy sauce or tamari
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons Sriracha or chili garlic sauce
  • Zest and juice of 2 medium limes
  • 1-inch piece fresh ginger, peeled and minced

Toppings:

  • ½ cup chopped cashews
  • 2 green onions, thinly sliced

Instructions

  1. Place carrots, edamame, bell pepper, cabbage, half of the green onion and cilantro in a large bowl.
  2. In a separate bowl, whisk together peanut butter, brown sugar, soy sauce, sesame oil, Sriracha, lime zest and juice and ginger. If thick, add a little hot water and whisk until desired consistency is reached. Pour dressing into the veggie bowl and stir to combine.
  3. Serve with remaining green onions, cashews and Sriracha (if desired).

Notes

Storage Tip: Store salad in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://thehealthyepicurean.com/chopped-veggie-salad-peanut-dressing/