Thai Cabbage Salad

This Thai Cabbage Salad is super crunchy and refreshing for those hot summer days! Recently we went camping and took this with us, it was perfect!! It was so easy to just grab a Ziploc and throw it in the cooler! Great for lunch or dinner, this salad is super easy to make and so full of flavor! Fresh herbs, crunchy cabbage and tasty bell peppers topped off with a fresh peanut sauce dressing makes this Thai Cabbage Salad the perfect summer salad!

Ingredients:

• For the Salad:
  • 2 cups red cabbage, shredded
  • 2 cups green cabbage, shredded
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup carrots, shredded
  • 1/3 cup green onions, chopped
  • 1/2 cup cilantro, chopped
  • 1/3 cup sliced toasted almonds

• For the Dressing:
  • 1 /2 cup creamy peanut butter
  • 1/4 cup lime juice
  • 1 tsp toasted sesame oil
  • 1/4 tsp fish sauce
  • 2 tbsp coconut aminos
  • 2 tbsp rice wine vinegar
  • 2 tbsp sriracha
  • 2 tbsp honey
  • 3 tbsp chopped cilantro
  • 1 tsp salt

Directions:

1. Combine all the salad ingredients in a large bowl.
2. Add all the dressing ingredients to a high-powered blender and blend until smooth and creamy.
3. When you are ready to eat the salad, drizzle your desired amount of the peanut sauce dressing over the salad. Toss until well blended and enjoy!

Tip #1 – store in an air tight container or Ziploc bag for roughly three days. The salad makes great leftovers and even gets better after the flavor have had a chance to blend.

Tip #2 – I buy the julienne carrots from the store to save some prep time 😉

Ok, you kept scrolling down…so here’s your reward! While the homemade creamy peanut sauce dressing is super tasty it does add extra prep time. Annie Chun’s makes a pretty tasty gluten-free Thai peanut sauce. This is probably easier to keep in the cooler too if you’re taking it camping. Hey, I’m a realist 🙂

Recipe adapted from All the Healthy Things