Thai Crunch
Total time
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–minPrep time
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Ingredients
- 4 cups napa cabbage, red cabbage, or lettuce (or a combination)
- 1 carrot, julienned
- 2 green onions, sliced
- ¼ cup frozen edamame (soy beans), thawed
- ½ cucumber, sliced
- Thai Peanut Dressing
- crushed peanuts (optional)
- fresh cilantro (optional)
- lime wedges (garnish)
Instructions
Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)
Chef's Note: For a soy-free version, substitute chickpeas for the edamame.
Nutrition
Servings per batch: 1
- Calories: 300
- Fat: 11.70g
- Carbohydrate: 39.40g
- Dietary Fiber: 13.70g
- Sugars: 16.30g
- Protein: 17.30g
Total time
–minCook time
–minPrep time
–minIngredients
4 cups napa cabbage, red cabbage, or lettuce (or a combination)- 1 carrot, julienned
- 2 green onions, sliced
- ¼ cup frozen edamame (soy beans), thawed
- ½ cucumber, sliced
- Thai Peanut Dressing
- crushed peanuts (optional)
- fresh cilantro (optional)
- lime wedges (garnish)
Instructions
Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)
Chef's Note: For a soy-free version, substitute chickpeas for the edamame.
Nutrition
Servings per batch: 1
- Calories: 300
- Fat: 11.70g
- Carbohydrate: 39.40g
- Dietary Fiber: 13.70g
- Sugars: 16.30g
- Protein: 17.30g
