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Thai Chop Chop Salad

Featured in the Honolulu Star-Advertiser on January 1, 2020.

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Ingredients:

Thai Chop Chop Salad

Dressing:

  • 1/3 cup creamy peanut butter
  • 1 tablespoon low-sodium shoyu
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 2 teaspoons sesame oil
  • 1 teaspoon chili garlic sauce
  • 3 tablespoons warm water

Salad:

  • 3 cups finely shredded purple cabbage
  • 1 cup chopped cucumbers
  • 1 cup shelled edamame
  • 1 cup shredded carrots
  • 1 cup chopped red bell peppers
  • 1/2 cup chopped roasted peanuts
  • 2 tablespoons chopped cilantro

Directions:

Dressing:
Whisk together peanut butter, shoyu, honey, lime juice, sesame oil, chili garlic sauce and warm water until smooth.

In a large bowl, place cabbage. Arrange cucumbers, edamame, carrots, bell peppers and peanuts on top. Sprinkle with cilantro.

Drizzle peanut dressing over the vegetables; serve immediately. Serves 2.

Approximate Nutrient Analysis per serving:
680 calories, 48 g fat, 8 g saturated fat, 0 mg cholesterol, 700 mg sodium, 45 g carbohydrate, 13 g fiber, 22 g sugar, 29 g protein

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