Thai Peanut Salad
This refreshing dish combines crisp vegetables, aromatic herbs, and a creamy peanut dressing for a harmonious blend of textures and tastes. Packed with nutrients, it's a satisfying and wholesome choice for those seeking a flavorful and colorful salad that will brighten any meal.
Prep: 20 mins
Ingredients
Ingredients
Salad
- 1 (12-ounce) package kelp noodles
- ½ cup shredded carrots
- 2 cups shredded red cabbage
- 5 scallions, thinly sliced (green part included)
- 6 leaves romaine lettuce, chopped
- ½ cup cooked edamame
- Sunflower seed sprouts
- Peanuts for garnish (optional)
Peanut Sauce
- ¼ cup all natural peanut butter
- 2 Medjool dates, pitted
- 1 garlic clove
- 1 Tbsp toasted sesame seeds
- ¼ tsp chili flakes (optional)
- Juice from a large lime
- ¼ tsp cumin
- 1 small piece of ginger
- ¼ cup water
- 1 Tbsp chopped cilantro
Instructions
Instructions
Peanut Sauce
- 1. Place all ingredients except cilantro in a high-speed blender and blend until smooth.
- 2. Add cilantro and briefly mix, keeping the cilantro in pieces rather than blended into the sauce.
Salad
- 1. Place all ingredients except peanuts in a large bowl and toss well to mix.
- 2. Add dressing and toss until well coated. Sprinkle 1 tablespoon of peanuts on each serving, if desired.
Cooking Tips
Cooking Tips
- 1. You can substitute any other sprout for the sunflower sprouts.
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