Thai Crunch Salad

Dinner, Lunch, Vegan

Try this spicy, easy to make Thai Crunch Salad for your next lunch or dinner.  It’s full of flavor, with key ingredients like red cabbage slaw, chopped green onions, sliced serrano peppers and an awesome peanut dressing.  It’s topped with roasted peanuts and crunchy ramen noodles.



Thai Crunch Salad

1 1/2 cups of red cabbage shredded
1 1/2 cups Kohlrabi slaw or cabbage, shredded
½ carrot, shredded
½ large green pepper, chopped
1 Roma tomato, diced
3 green onions, sliced
1 cup of edamame, steamed
1 green serrano pepper, finely chopped
Spicy Peanut Dressing:
½ cup of peanut butter
3 tablespoons of rice vinegar
2 tablespoons of lime juice
2 tablespoons of sugar free maple syrup
2 tablespoons of sriracha
2 tablespoons of soy sauce
1 piece of fresh ginger, grated
1 clove of garlic
2-4 tablespoons of water

-Dressing: Place all of the dressing ingredients in a blender and blend until smooth or you can also whisk the ingredients.  Set aside.
Toasted Ramen Noodles: Break the ramen noodles into chunks and place on a baking sheet with parchment paper. Place in the oven at 375F degrees for 5-8 minutes, shaking as needed.  If you are toasting nuts, add them to the baking sheet with the ramen noodles until golden.
-Salad: In a large bowl, add all the salad ingredients then add about 2/3 of the peanut salad dressing.  Toss to combine.  Top with toasted ramen noodles, roasted peanuts or sunflower seeds, optional and chopped basil.  Serve with extra peanut sauce and lime wedges.  Enjoy!

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