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Thai Peanut Salad

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Ingredients

Adjust Servings:

	Salad
	1 Head Napa Cabbage
	1 Head Green Leaf Lettuce
	2 Carrots
	1 Cucumber
	.5 Cup Rice Wine Vinegar Divided
	1 Tablespoon Salt Divided
	1 Tablespoon Sugar Divided
	.5 Cup Roasted Peanuts For serving
	1 Lime For serving
	1 Tablespoon Sesame Seeds For serving (optional)
	Peanut Dressing
	.5 Cup Peanut Butter
	2 Tablespoons Soy Sauce
	2 Cloves Minced Garlic
	.25 Cup Rice Wine Vinegar
	.5 Cup Olive Oil
	2 Tablespoons Sesame Oil
	2 (Juiced) Lime
	1 Tablespoon Honey
	Optional
	1 Grilled and Diced Chicken Breast

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Thai Peanut Salad

Name: Thai Peanut Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: Napa Cabbage: 1 Head; Green Leaf Lettuce: 1 Head; Carrots: 2; Cucumber: 1; Rice Wine Vinegar: .5 Cup; Salt: 1 Tablespoon; Sugar: 1 Tablespoon; Roasted Peanuts: .5 Cup; Lime: 1; Sesame Seeds: 1 Tablespoon; Peanut Butter: .5 Cup; Soy Sauce: 2 Tablespoons; Garlic: 2 Cloves Minced; Rice Wine Vinegar: .25 Cup; Olive Oil: .5 Cup; Sesame Oil: 2 Tablespoons; Lime: 2 (Juiced); Honey: 1 Tablespoon; Chicken Breast: 1 Grilled and Diced

This is an all-time favorite recipe in our household. It is full of rich flavor from the peanut dressing which really balances out the flavors of the cabbage and lime. The recipe costs $2.25 per serving and $9 for the whole recipe (adding chicken breast raises price by ~0.90 cents per serving).

Features:

Cuisine:

30 Minutes
Serves 4
Easy

Ingredients

Salad
1 Head Napa Cabbage
1 Head Green Leaf Lettuce
2 Carrots
1 Cucumber
.5 Cup Rice Wine Vinegar
Divided
1 Tablespoon Salt
Divided
1 Tablespoon Sugar
Divided
.5 Cup Roasted Peanuts
For serving
1 Lime
For serving
1 Tablespoon Sesame Seeds
For serving (optional)
Peanut Dressing
.5 Cup Peanut Butter
2 Tablespoons Soy Sauce
2 Cloves Minced Garlic
.25 Cup Rice Wine Vinegar
.5 Cup Olive Oil
2 Tablespoons Sesame Oil
2 (Juiced) Lime
1 Tablespoon Honey
Optional
1 Grilled and Diced Chicken Breast

Directions

Cut Lettuce and Cabbage: Using a knife or food processor, finely shred the heads of napa cabbage and green leaf lettuce. Mix together and set aside in a large bowl.
Pickle Vegetables: Using a cheese grater, shred the two carrots and cucumber into two separate bowls. To each bowl, add 1/4 cup of the vinegar, 1.5 teaspoons of both salt and sugar and enough cold water to cover the vegetables. Stir to combine and let sit for at least 10 to 15 minutes.
Mix Dressing: In a separate bottle or bowl combine all of the ingredients for the dressing. Shake or stir to combine. Depending on the type of peanut butter you use you may need to add a little bit of water to thin out the dressing.
Serve: Thoroughly drain the carrots and cucumbers to get them as dry as possible. Toss together with lettuce cabbage and peanuts. Place combined ingredients in serving bowls and top with dressing, sesame seeds and lime wedges.

Meal Prep Tip:

This salad keeps very well for up to two days if you drain the carrots and the cucumbers well enough. You can alternatively keep the cucumbers and carrots in a separate container and add them to the salad just before serving. Additionally, keep dressing in a separate container until ready to eat.

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