Thai Slaw with Peanut Dressing
Try this Thai Slaw with Peanut Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 2 tbsp honey
- 1/3 cup chopped cilantro
- 1/2 cup sliced green onions
- 2 tbsp fresh lime juice
- 1 tsp sriracha
- 1 1/2 tbsp soy sauce
- 1 large clove garlic finely minced
- 6 cups shredded cabbage (i used a combo of green and red you can use the pre-cut stuff)
- 1 cup matchstick carrots roughly chopped
- 1 red bell pepper diced into matchsticks
- 1/3 cup natural creamy peanut butter
- 1 1/2 tbsp rice vinegar
- 1 1/2 tbsp packed brown sugar
- 1 1/2 tsp sesame oil
- 2 tsp peeled and finely minced ginger
- Carbohydrate 14.5511266727687 g
- Cholesterol 0 mg
- Fat 1.59766291697479 g
- Fiber 1.88299165134314 g
- Protein 2.34168000384395 g
- Saturated Fat 0.224346333373368 g
- Serving Size 1 1 serving (132g)
- Sodium 8.06291667546121 mg
- Sugar 12.6681350214256 g
- Trans Fat 0.18369995847658 g
- Calories 75 calories
Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if preferred you can season with a little salt). Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately (note that you can make the salad and dressing portion 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).Recipe source: inspired by Once Upon a Chef
