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Recipe: Thai Slaw Salad with Peanut Dressing

Recipe: Thai Slaw Salad with Peanut Dressing
September 2, 2024RecipesRecipes: Non-Starchy Veggies

 

A veggie-loaded recipe with lots of range!  This dish could be the all-star at your next potluck or the answer to your weekday lunch veggie-focused health goals.  Including most colors of the veggie rainbow, this slaw salad can be made ahead of time and stays fresh for 3-4 days.  The veggies will soften in the dressing as it sits, making that final day slaw serving a fabulous topping for fish tacos or a BBQ pork sandwich.  Did we mention how versatile this dish is?

Check out our tips below for making it a Plate Method meal!

 

Thai Slaw Salad with Peanut Dressing

Serves 4-6

 

Ingredients

For the salad:

  • 1 red/yellow/orange bell pepper, diced
  • 1.5 C shredded carrots
  • 1/2 small head of red or green cabbage, cut into thin shreds (about 3 C shredded cabbage)
  • 1/2 C cilantro, finely chopped
  • 1/4 C chopped green onion

For the sauce:

  • 1/3 C natural peanut butter, stirred before measuring (if oil separates)
  • 2 tsp peeled and finely minced ginger (or 1 tsp powder)
  • 1 large garlic clove, finely minced
  • 2 Tbsp fresh lime juice
  • 2 Tbsp soy sauce or gluten-free Tamari
  • 1.5 Tbsp brown sugar or honey
  • 2 Tbsp warm water
  • 2 tsp sesame oil (optional, but adds great flavor)
  • 1 tsp sriracha or chili flakes (optional)

 

Directions

  1. In a large bowl, combine veggies and herbs for slaw.  Toss with tongs to combine.
  2. In a medium bowl, combine all ingredients for dressing, stirring well to mix.
  3. Pour dressing ingredients over salad ingredients and toss with tongs to ensure all veggies are coated with dressing.
  4. Chill in sealed container until ready to serve.  Veggie textures will soften with time, but this dish remains fresh for a few days and flavors are still guaranteed to be delicious!

 

To make it a Plate Method meal:

  • Starch: Prepare ramen or spaghetti noodles as directed on the packaging. Run the pasta under cold water to cool, drain, and toss with slaw. You can also add a can of chickpeas to the slaw at the last step of preparation when stirring everything together.
  • Protein: Serve with grilled chicken, shrimp, or pork tenderloin. To make it vegetarian, pair it with edamame, baked tempeh, or tofu.

 

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