Thai Peanut Salad

Here's a delicious and refreshing recipe for Thai Peanut Salad:

Ingredients

For the Salad:

• 4 cups of shredded green cabbage

• 2 cups of shredded red cabbage

• 1 large carrot, julienned or shredded

• One crimson bell pepper, cut into fine strips

• One yellow bell pepper, cut into fine strips

• 1 cup of edamame (shelled and cooked)

• Cut three onions with green shoots into delicate rings.

• 1/2 cup of fresh cilantro, chopped.

• 1/2 cup fresh mint leaves, chopped (optional)

• 1/4 cup chopped peanuts (for garnish)

For the Peanut Dressing:

• 1/3 cup creamy peanut butter

• 2 tablespoons of soy sauce (or tamari for gluten-free)

• 1 tablespoon of rice vinegar

• 1 tablespoon of lime juice (about 1 lime)

• 1 tablespoon honey or maple syrup

• 1 teaspoon of sesame oil

• 1-2 teaspoons of sriracha or chili garlic sauce (optional, for heat)

• 2-3 tablespoons water (to thin the dressing)

Instructions

1. Prepare the vegetables.

   • Put the shredded green and red cabbage, and julienned carrot in a large bowl. Add the sliced red and yellow bell peppers. Add the edamame, green onions, cilantro, and mint leaves (if using).

2. Prepare the Peanut Dressing:

   • Whisk the peanut butter, soy sauce, vinegar, lime juice, and honey or syrup together in a medium bowl. Also whisk in the sesame oil, and sriracha or chili garlic sauce (if using).

   • Pour in water in small increments, 1 tablespoon at a time. Whisk until the dressing is the consistency you want. It should be smooth and pourable.

3. Assemble the Salad:

   • Pour the peanut dressing over the mixed vegetables. Then, toss well to coat everything evenly.

4. Serve:

   • Transfer the salad to a serving bowl or platter.

   • Garnish with chopped peanuts.

Enjoy your fresh and flavorful Thai Peanut Salad! This dish is perfect as a side salad or a light main course.