So flavourful and full of textures.
Thai Crunch Salad
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
4 cups shredded coleslaw mix (typically 1 package)
1 cup shredded carrots (typically 1/2 package from your local grocery store)
1 red bell pepper sliced thinly
1 English cucumber, seeded, thinly sliced
1 cup shelled edamame, cooked and cooled
4 green onions, thinly sliced, plus more for garnish
1/2 cup cilantro, chopped
1/2 cup salted cashews, peanuts, or sliced almonds
1 3-oz package of ramen noodle soup mix, broken apart
- For the dressing:
2 TBSP honey
2 TBSP sugar
1/4 cup oil
1/4 cup lime juice (or rice vinegar)
1/4 cup peanut butter
1 TBSP soy sauce
1 tsp Sambal Oelek
1 tsp sesame oil
1/4 tsp red pepper flakes
1/2 tsp salt
1 1/2 inch piece of ginger, grated
2 large garlic cloves, pressed
Directions
- Combine all the slaw ingredients in a large bowl except the cashews.
- Combine all of the dressing ingredients and whisk well.
- Pour the dressing over the slaw.
- Garnish with cashews and stir in broken-up Ramen just before serving.
- Serve immediately or refrigerate until ready to serve.
