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5
from
15
votes
Thai Peanut Salad
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings:
4
Calories:
216
kcal
Ingredients
1
lb
package coleslaw
or about 8 cups shredded cabbage and carrots
1
red bell pepper
thinly sliced
1
bunch
green onions
thinly sliced
2
cups
snap peas
cut in half
¼
cup
cilantro
chopped
Peanut Dressing
6
tablespoon
smooth natural style peanut butter
2
tablespoon
coconut aminos
2
tbsp
lime juice
1
teaspoon
ground ginger
1
teaspoon
garlic powder
½
teaspoon
red pepper flakes
1-4
tablespoon
water
US Customary
-
Metric
Instructions
In a medium bowl, whisk together all of the dressing ingredients except water until smooth. Add water to reach desired consistency.
In a large bowl, add coleslaw, bell pepper, green onions, snap peas and cilantro and stir to combine.
Pour the dressing over the salad mixture and stir gently to coat evenly.
Serve, garnished with chopped peanuts as desired.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories:
216
kcal
|
Carbohydrates:
21
g
|
Protein:
9
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Sodium:
302
mg
|
Potassium:
540
mg
|
Fiber:
6
g
|
Sugar:
10
g
|
Vitamin A:
1781
IU
|
Vitamin C:
113
mg
|
Calcium:
88
mg
|
Iron:
2
mg