Description
A vibrant Thai-inspired salad with a spicy peanut dressing. Crunchy cabbage and chard tossed with chickpeas and veggies.
Ingredients
Units
Scale
- 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