Serves: 4 - 6 as a side salad
This vibrant, crunchy Thai-inspired salad adds the perfect crunch to any summer BBQ spread! We love the spicy kick that the cayenne pepper lends to this dressing, but if you’re making it for kids, you may want to reduce the amount or omit it entirely.
1/2 head purple cabbage, shredded
2 medium carrots, shredded
3 scallions, green parts only, chopped
1 cup sugar snap peas, chopped
1 cup fresh cilantro, chopped
1/3 cup roasted peanuts, chopped
2 tbsp fresh lime juice (about 1 large lime)
2 tbsp tamari, soy sauce, or coconut aminos
1 tbsp maple syrup
1 tbsp sesame oil
2 tsp peeled and grated fresh ginger (about 1.5 inch piece)
1/8 tsp cayenne pepper 1 - 2 tbsp water (if desired)
1. First, prepare the dressing. In a medium bowl, combine peanut butter, lime juice, tamari, maple syrup, sesame oil, ginger, and cayenne pepper. Whisk vigorously until smooth and well combined. If the dressing is too thick to pour, thin out with water to achieve desired consistency. (Note: dressing will keep well in the refrigerator for up to four days, if preparing in advance.)
2. Next, prepare the salad. Combine cabbage, carrots, scallions, sugar snap peas, and cilantro in a large bowl. Top with desired amount of dressing, and toss until vegetables are well coated. Top with peanuts and serve immediately.
* Recipe adapted from The Kitchn.