Ingredients
Scale
- 4 cups shredded cabbage
- 1 cup red cabbage
- 1 ½ cups carrots
- 1 cup cucumbers
- 1 cup red pepper
- 3–4 green onions
- 1 cup edamame
- 1 ½ cups bean sprouts
- ½ cup peanut butter
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons maple syrup
- 2 teaspoons sesame oil (optional)
- 2 tablespoons sriracha or sambal
- 2–3 tablespoons soy sauce (tamari)
- 1" piece fresh ginger
- 1 clove garlic
- 2–4 tablespoons water
- 1 cup cilantro or Thai basil or mint (chopped)
- ½ cup roasted peanuts and/or sunflower seeds
- 1 package ramen noodles (roughly broken and toasted)
Instructions
- Prepare vegetables: Shred cabbages and carrots, dice cucumbers and red pepper, and slice green onions.
- Cook edamame according to package instructions and set aside.
- Make the peanut ginger sauce by whisking together peanut butter, rice vinegar, lime juice, maple syrup, and other dressing ingredients until smooth.
- In a large bowl, combine all the prepared veggies with edamame and bean sprouts. Pour in the sauce and toss to coat evenly.
- Garnish with herbs and toasted nuts before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Lunch, Dinner, Side Dish
- Method: Mixing
- Cuisine: Thai, Vegan, Vegetarian
Nutrition
- Serving Size: 1 salad bowl (about 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg