DAY 6: Chopped Thai Salad with Peanut Dressing | A Sweet Pea Chef

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is a common substitute for fish sauce, offering a similar umami flavor.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a nut-free option while maintaining crunch.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is more budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness, while agave syrup is often less expensive.

In a blender, combine olive oil, garlic cloves, low sodium soy sauce, rice vinegar, raw honey, sesame oil, fresh ginger, peanut butter, fresh lime juice, and crushed red pepper flakes.

Puree the mixture until it's very smooth to make the peanut dressing.

In a large mixing bowl, combine thinly sliced kale, thawed shelled edamame, shredded carrots, sliced red bell pepper, sliced yellow bell pepper, sliced red cabbage, chopped cilantro, sliced green onions, and sliced cucumber.

Drizzle the salad with the peanut dressing and toss to combine.

Add some chopped peanuts to the salad before serving.

If prepping the salad ahead of time, toss it with the dressing and store in the fridge for about a day.

For longer storage, prep everything in a mason jar starting with the salad dressing and then the harder vegetables at the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens