Thai-Inspired Crunchy Salad
Introduction
Dive into the vibrant world of crunchy ethnic cuisine with this vegan Thai-Inspired Crunchy Salad. This dish combines fresh, crisp vegetables with a tangy, spicy dressing and crunchy toppings for a meal that's as delightful to the eyes as it is to the palate.
Ingredients
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, crushed
- 1/4 cup crispy fried onions
- For the dressing:
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 small chili, finely chopped (optional)
Instructions
- In a large bowl, combine the purple cabbage, carrots, red bell pepper, cilantro, and green onions.
- In a small bowl, whisk together the lime juice, soy sauce, maple syrup, grated ginger, garlic, and chili if using.
- Pour the dressing over the salad and toss well to coat.
- Sprinkle with crushed peanuts and crispy fried onions before serving.
Enjoy this refreshing Thai-Inspired Crunchy Salad as a light lunch or a side dish for your dinner. Its vibrant colors and bold flavors are sure to make it a new favorite in your culinary repertoire.
Hiroshi
| Nutritionfacts | Calories: 180, Fat: 8g, Carbohydrates: 24g, Protein: 5g |
|---|---|
| Preparation Time | 15 minutes |
| Allergy Information | Contains peanuts, soy, and onions |