Thai Napa Cabbage Salad with Peanut Dressing

Pictured above is a double batch of the peanut dressing

Peanut Dressing:
¼ cup creamy peanut butter (peanuts & salt ONLY)
2 Tbsp unseasoned rice vinegar
2 Tbsp fresh lime juice, from one lime
3 Tbsp olive oil
1 Tbsp coconut aminos
2 Tbsp honey (we are skipping the white sugar so if you want it sweeter add 3 Tbsp)
2 cloves garlic, roughly chopped
1-inch square piece ginger, peeled and roughly chopped (can substitute 1 teaspoon ground ginger)
1 tsp salt
¼ tsp crushed red pepper flakes
2 Tbsp fresh cilantro leaves

Thai Crunch Salad:

4 + cups chopped Napa cabbage
2 large carrots, shredded
1 bunch radishes
4 ribs celery, sliced (optional)
¾ lb snap peas (optional)
1 bunch chopped green spring onions (substitute 1 medium red/sweet onion, sliced)
1 bunch cilantro, chopped

For the dressing combine all the ingredients except the cilantro in a blender and process until smooth.  Add cilantro and blend a few seconds until the cilantro is finely chopped.  Refrigerate until ready to serve.  For the salad combine all salad ingredients in a large bowl and toss to combine.  If serving right away, drizzle the peanut dressing over the top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.


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