Ingredients

For the Salad:

  • 4 cups shredded cabbage mix (green and purple cabbage)
  • 1 cup shredded carrots
  • 1 cup shelled edamame, cooked and cooled
  • 1 cup snap peas, trimmed and halved
  • 1 cup crunchy chow mein noodles
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro (optional, for garnish)
  • 1/4 cup roasted peanuts, chopped (for extra crunch)

For the Spicy Peanut-Ginger Dressing:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon grated fresh ginger
  • 1-2 teaspoons sriracha (adjust for spice preference)
  • 1 clove garlic, minced
  • 2-3 tablespoons warm water (to thin dressing)

Equipment

  • Large mixing bowl
  • Small bowl or jar (for dressing)
  • Whisk or fork
  • Measuring cups and spoons

Instructions

  1. Prepare the Vegetables: In a large mixing bowl, combine the shredded cabbage mix, shredded carrots, cooked edamame, and halved snap peas. Toss to mix evenly.
  2. Make the Dressing: In a small bowl or jar, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, honey, grated ginger, sriracha, and minced garlic. Add warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
  3. Toss the Salad: Pour half of the dressing over the vegetable mixture and toss to coat evenly. Add more dressing as needed, reserving some for drizzling if desired.
  4. Add Crunch: Add the crunchy chow mein noodles and chopped peanuts to the salad. Gently toss to combine, ensuring the noodles remain crisp.
  5. Garnish and Serve: Sprinkle with chopped green onions and cilantro (if using). Serve immediately to maintain the crunch, with extra dressing on the side for those who want more.

Serving Suggestions

  • Serve as a main dish with grilled chicken, tofu, or shrimp for added protein.
  • Pair with a side of spring rolls or miso soup for a complete Pan-Asian meal.

Tips

  • To make ahead, prepare the vegetables and dressing separately and store in the refrigerator. Toss with noodles and peanuts just before serving to keep them crunchy.
  • Adjust sriracha for more or less heat to suit your taste.
  • Substitute almond butter for peanut butter if needed for allergies.

Nutritional Information (Approximate, per serving)

  • Serves: 4
  • Calories: 250 kcal
  • Protein: 8g
  • Fat: 15g
  • Carbohydrates: 22g
  • Fiber: 5g

Enjoy this fresh, flavorful, and crunchy Asian-inspired salad!