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
- Total Time: 10 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
A vibrant Thai-inspired salad with a spicy peanut dressing. Crunchy cabbage and chard tossed with chickpeas and veggies.
Ingredients
- 1 1/2 tbsp creamy peanut butter
- 1 tbsp rice vinegar
- Juice from 1/2 lime
- 2 tsp toasted sesame oil
- 1 tsp tamari or soy sauce
- 1/2 tsp hot sauce
- 1/2 tsp grated ginger
- 1/2 tsp finely chopped garlic
- 3 tbsp (44 ml) water
- 1/2 cup (118 ml) thinly sliced purple cabbage
- 1 cup (237 ml) chopped Swiss chard greens
- 2/3 cup (148 ml) canned chickpeas
- 1/2 cup (118 ml) chopped red bell pepper
- 1/4 cup (59 ml) shredded carrots
- 2 tsp sesame seeds
Instructions
- Make the dressing: in a small bowl or jar, whisk together the peanut butter, rice vinegar, lime juice, sesame oil, tamari, hot sauce, grated ginger, chopped garlic, and water until smooth. If the peanut butter is stiff, microwave the dressing for 15 seconds and whisk again.
- Thinly slice the purple cabbage into fine shreds. Chop the Swiss chard leaves, discarding the thick stems.
- Drain and rinse the canned chickpeas. Chop the red bell pepper into small dice. Shred the carrots using a box grater or pre-shredded.
- In a large bowl, combine the cabbage, chard, chickpeas, bell pepper, and carrots.
- Pour the peanut dressing over the salad and toss well, making sure everything is evenly coated.
- Sprinkle with sesame seeds and serve. This salad holds up well for leftovers since the greens are sturdy.
Notes
- For a thicker dressing, reduce the water to 2 tablespoons.
- Toasted sesame oil adds depth; use regular sesame oil if unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10
- Sodium: 300
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 35
- Fiber: 8
- Protein: 8
Frequently Asked Questions
Can I use a different nut butter instead of peanut in the dressing?
Almond butter or tahini both work as substitutes. They will change the flavor profile slightly, but the creamy, rich quality of the dressing stays intact.
How do I keep the salad from wilting if I make it ahead?
Keep the dressing separate and toss it with the cabbage and chard just before serving. The raw greens hold up well on their own in the fridge for several hours.
Should I use raw or cooked chard for this salad?
Raw chard works here, especially the tender younger leaves. Remove the thick center ribs and slice the leaves thinly so they are easy to eat and absorb the spicy peanut dressing.
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!
Hello!
May i know what does it mean by hot sauce?