Thai Chopped Salad with Peanut Dressing
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For the Thai Chopped Salad:
- 2-3 cups purple cabbage (finely shredded or sliced)
- 1 16 oz bag cole slaw mix or green cabbage (finely shredded or sliced)
- 1 10 oz bag matchstick carrots
- 1 pkg shiitake mushrooms (stems removed and sliced thinly)
- ½ each red, yellow and orange bell peppers (seeded and thinly sliced)
- 1 medium English cucumber (sliced lengthwise, seeded, then sliced into crescents)
- 1 cup edamame (cooked, cooled, shells removed)
- 4 scallions (roots trimmed, thinly sliced)
- ½ cup fresh basil leaves (thinly sliced)
- ½ cup roasted & salted peanuts (roughly chopped)
- 3 cups cooked chicken (chopped or shredded)
For the Peanut Dressing:
- ½ cup peanut butter
- ⅓ cup toasted sesame oil
- ¼ cup seasoned rice vinegar
- ¼ cup fresh squeezed lime juice (approximately 2-3 limes)
- ¼ cup honey
- 3 Tbsp gluten free soy sauce
- 2 Tbsp fresh ginger (finely chopped)
- 1 Tbsp fresh garlic (finely chopped)
- 1-2 tsp Siracha (to your preference for heat)
Instructions
For the Thai Chopped Salad:
- Wash and chop all vegetables. Assemble in a large bowl to highlight the colors of the veggies. Top with basil and peanuts. Add cooked chicken if you’d like. Serve with Peanut Dressing.
For the Peanut Dressing:
- Place all ingredients in a blender and puree until fully combined. Chill in fridge until ready to serve with salad
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