Description
A vibrant salad bursting with fresh vegetables and a creamy peanut dressing, perfect for any meal.
Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup thinly sliced cucumber
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped roasted peanuts
- 2 tablespoons rice vinegar
- 2 tablespoons smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon fresh lime juice
- 1 garlic clove, minced
Instructions
- Prepare your vegetables. Use a sharp knife to thinly shred the cabbage and carrots, and then slice the bell pepper and cucumber.
- Chop the cilantro and mint finely.
- Set aside the chopped roasted peanuts.
- In a large mixing bowl, combine the shredded cabbage, carrots, sliced bell pepper, cucumber, cilantro, mint, and roasted peanuts. Gently toss to mix.
- In a separate bowl, prepare the peanut dressing by whisking together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, lime juice, and minced garlic.
- Drizzle the dressing over the salad mixture and toss gently until coated.
- Allow the salad to rest for about 10 minutes before serving.
Notes
Fresh herbs should be added just before serving to maintain their brightness. Add peanuts just before serving to keep them crunchy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: salad, spring rolls, peanut dressing, vegan salad, fresh vegetables