Description
A vibrant, crunchy, Thai-inspired salad made with carrots, cabbage, bell pepper, and red onion, all tossed in a tangy, garlicky soy-lime dressing. Naturally vegan, gluten-free adaptable, and ready in just 15 minutes.
Ingredients
-
- For the salad:
- 2 carrots (about 2 cups shredded)
- 1 cup cabbage, shredded
- ½ cup red onion, finely sliced
- ½ cup bell pepper, finely chopped
- ¼ cup fresh cilantro leaves, chopped
- ½ cup roasted peanuts, coarsely crushed
- For the Thai-style dressing:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 inch ginger, peeled and minced
- 3 cloves garlic, minced
- 1 teaspoon rice vinegar (or extra lime juice)
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- ½ teaspoon cracked black peppercorns
- 1 teaspoon sesame oil
- Salt, to taste
Instructions
- Shred carrots and cabbage. Slice red onion and chop bell pepper.
- In a large bowl, combine all the salad vegetables.
- In a small bowl, whisk together soy sauce, ginger, garlic, rice vinegar, brown sugar, lime juice, pepper, sesame oil, and salt.
- Pour the dressing over the salad and toss thoroughly to coat.
- Add chopped cilantro and crushed peanuts. Toss gently again.
- Serve immediately as a side dish or light lunch.
Notes
- Add chili flakes or Sriracha for heat.
- Omit peanuts for nut-free version or use sunflower seeds instead.
- To make it a main dish, top with tofu, edamame, or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: undefined
