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peanut sauce being drizzled over salad

Thai Crunch Salad with Peanut Dressing

Course Lunch, Main Course, Salad, Side Dish
Cuisine Thai
Total Time 20 minutes
Servings 4 people

Ingredients

Crunch Salad

  • 1/2 large red cabbage, sliced thinly and chopped
  • 1/2 large green cabbage, sliced thinly and chopped
  • 1 rotisserie chicken, shredded
  • 5 oz matchstick carrots (I bought mine like this to avoid chopping full carrots)
  • 1 jalapeño, seeded and diced
  • 1/4 bunch green onions, sliced
  • 3 radishes, thinly sliced
  • 1/3 cup fresh cilantro, chopped

Peanut Dressing

  • 1/2 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp fresh lime juice
  • 1 tbsp brown sugar
  • 1/2 tbsp fresh ginger, grated
  • 2 tsp sriracha (adjust to taste - I made it less spicy than I normally would)
  • 2 cloves fresh garlic, minced
  • 1/3 cup water (this will make it more of a dressing - you can add more to make it thinner or do less for more of a dipping sauce)

Instructions

  1. Combine and toss all chopped and shredded dry ingredients for the salad.

  2. Combine all ingredients for dressing in a food processor or blender and blend until smooth.

  3. Add dressing as desired and enjoy!