Thai Crunchy Salad with Peanut Dressing | Thai Recipes | Sanjeev Kapoor Khazana

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar texture with less saturated fat.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a vegan alternative with a similar sweetness.

Mix shredded cabbage and red cabbage in a large bowl.

Add carrot julienne and diced cucumber to the bowl.

Incorporate edamame into the salad mixture.

Set the salad aside while preparing the dressing.

In a grinder, add roasted peanuts, honey, rice vinegar, lemon juice, soy sauce, chopped ginger, garlic, and chili flakes.

Grind the ingredients until the dressing is well combined and has a good consistency.

If the dressing is too thick, add a little water to adjust the consistency.

Add chopped coriander and green onions to the dressing and mix well.

If serving immediately, pour the dressing over the salad and toss to combine.

Optionally, serve the salad in Chinese cabbage leaves as a wrap.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens