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Spicy Peanut Cabbage and Chard Salad

Spicy Peanut Cabbage and Chard Salad

A Thai-inspired salad with a spicy, tangy dressing using ingredients already in your pantry. Easy peasy and great to toss with whatever vegetables you have on hand for a nice lunch. The chard greens add a nice spicy kick and the cabbage a good crunch, but any greens and vegetables will do.
By Katherine Sacks

ThaiSalad

After all the rich foods we enjoyed during our summer of traveling, I needed a little refresh. So I cut back on the sugar this week and focused on vegetable-packed, nutritious meals. It’s so wonderful to explore new cities and eat out at restaurants, but it also feels great to be back in the kitchen, cooking and enjoying our home.

Of course, wholesome doesn’t have to mean boring. I was pleasantly surprised at how delicious this Thai-inspired salad turned out, with a spicy, tangy dressing I’m sure to use again and again. Simple to make, it’s a combination of peanut butter, rice wine vinegar, sesame oil, soy sauce, and hot sauce, all things I already had in the pantry. Easy peasy and great to toss with whatever vegetables you have on hand for a nice lunch. The chard greens add a nice spicy kick, the cabbage a good crunch, but any greens and vegetables will do.

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Spicy Peanut Cabbage and Chard Salad


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5 from 1 review

  • Author: Katherine Sacks
  • Yield: 1 1x

Description

A Thai-inspired salad with a spicy, tangy dressing using ingredients already in your pantry. Easy peasy and great to toss with crunchy cabbage and chard.


Ingredients

Scale
  • 1½ tablespoons creamy peanut butter
  • 1 tablespoon rice vinegar
  • Juice from ½ lime
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon tamari or soy sauce
  • ½ teaspoon hot sauce
  • ½ teaspoon grated ginger
  • ½ teaspoon finely chopped garlic
  • 3 tablespoons water
  • ½ cup thinly sliced purple cabbage
  • 1 cup chopped Swiss chard greens
  • 2/3 cup canned chickpeas
  • ½ cup chopped red bell pepper
  • ¼ cup shredded carrots
  • 2 teaspoons sesame seeds

Instructions

  1. In a bowl, whisk together the peanut butter, vinegar, lime juice, sesame oil, tamari, hot sauce, ginger, garlic, and water. Add the cabbage, kale, chickpeas, bell pepper, and carrots.
  2. Toss to combine, then sprinkle sesame seeds on top.
  • Category: Side
  • Cuisine: Thai

 


View Comments (2)
  • Katherine! Excellent recipe! My husbands greenhouse is out of control with greens — so I made this recipe with a combination of Savoy cabbage, chard, Mischelli boy choy, and radish greens! I used chunky peanut butter and the only “hot sauce” I had was adobe sauce! Delish! Thanks for the inspiration!






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