Thai Slaw with Peanut Dressing

Another recipe found on Pinterest, this comes to us from Jaclyn, who shared it on her food blog, Cooking Classy.

Servings: 5
For the Salad:

6 cups shredded Cabbage (Jaclyn uses a combination of green and red)
1 cup matchstick Carrots, roughly chopped
1 Red Bell Pepper, diced into matchsticks
1/2 cup sliced Green Onions
1/3 cup chopped Cilantro

For the Dressing:
1/3 cup Creamy Peanut Butter
2 Tablespoons fresh Lime juice
1 1/2 Tablespoons Rice vinegar
1 1/2 Tablespoons Soy sauce
2 Tablespoons Honey
1 1/2 Tablespoons packed Brown sugar
1 1/2 teaspoons Sesame oil
1 teaspoon Sriracha
2 teaspoons peeled and finely minced Ginger
1 large clove Garlic, finely minced

1. Add all salad ingredients to a medium salad bowl and toss.
2. In a mixing bowl whisk together all dressing ingredients until well combined (if preferred you can season with a little salt).
3. Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately

(Note: The salad and dressing portion can be made ahead of time, just refrigerate both separately and add dressing when ready to serve. Also, don’t add the dressing to the full portion if you don’t plan to eat it all right away, just add to individual servings).

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