A delicious Thai-inspired slaw salad made with crisp shredded cabbage, carrots, and bell pepper. It's tossed with a flavorful, creamy peanut dressing and served cold.
Ready in: 15minutes
6cupsshredded cabbage(I used a combo of green and red, you can use the pre-cut stuff)
1cupmatchstick carrots, roughly chopped
1red bell pepper, diced into matchsticks
1/2cupsliced green onions
1/3cupnatural creamy peanut butter
2Tbspfresh lime juice
1 1/2Tbsprice vinegar
1 1/2Tbspsoy sauce
1 1/2Tbsppacked brown sugar
1 1/2tspsesame oil
2tsppeeled and finely minced ginger
1large clove garlic, finely minced
Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if needed you can season with a little salt).
Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.
You can make the salad and dressing portion ahead of time, just refrigerate both separately and add dressing when ready to serve. Also, don't add the dressing to the full portion if you don't plan to eat it all right away, just add to individual servings.