Thai-Style Peanut-Cabbage Salad
Peanuts play an integral role in Thai cooking and in this sprightly salad.
15
6 servings
Ingredients
-
Dressing:
-
1/3 cup packed brown sugar
-
2 tablespoons peanut oil
-
4 garlic cloves, peeled and chopped
-
1/2 teaspoon crushed red pepper
-
2 tablespoons reduced-sodium soy sauce
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1/4 cup fresh lime juice
-
2 tablespoons water
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1 teaspoon freshly grated ginger
-
1/4 teaspoon salt
-
-
Salad:
-
1/4 pound green beans, blanched
-
4 cups baby spinach (about 4 ounces)
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2 cups thinly sliced green cabbage
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3 green onions, sliced
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1/2 red bell pepper, thinly sliced
-
2/3 cup chopped dry-roasted peanuts, toasted if desired
-
1/4 cup chopped fresh basil or mint
-
1 (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed
- Prep Time - 15
- Cook Time - 0
Instructions
- To prepare dressing, combine all ingredients in a jar; cover tightly and shake vigorously.
- To prepare salad, place beans and next 4 ingredients (beans through bell pepper) in a large bowl. Just before serving, drizzle about two-thirds of dressing over salad; toss to coat well. Sprinkle with peanuts, herbs and vegetable chips. Serve with remaining dressing.
Nutritional Info (per serving)
- Calories 240
- Fat 14g
- Saturated Fat 2g
- Polyunsaturated Fat 4.5g
- Monounsaturated Fat 7g
- Cholesterol 0mg
- Sodium 350mg
- Potassium 500mg
- Carbohydrates 27g
- Fiber 4g
- Sugars 16g
- Protein 7g
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