Now that we are finally starting to see some summer sun (hoorah!), I am craving lighter foods, all the fresh fruits and lots of salads.
This Crunchy Thai Salad With Peanut Butter Sauce is one of my favourite summer recipes, and perfect for the sunnier weather! It also makes a great addition to BBQs and picnics.
It is full of colour and flavour (it is, essentially, like eating the rainbow!) and incredibly nutrient-rich. However, it is also very satisfying and, more importantly, filling – it won’t have you craving something sweet just half an hour later, I promise!
It is another recipe made in collaboration with my friends at Meridian, and I used their gorgeous new Crunchy Rich Roast Peanut Butter to make the dressing. FYI, the dressing is incredibly addictive and I add it to everything! It also makes a great sauce for serving with summer rolls.
What are your favourite summer salads? I’d love to know!
Crunchy Thai Salad With Peanut Butter Sauce
- Serves 4
- One red cabbage, shredded
- One green cabbage, shredded
- 4-6 spring onions (depending on how much you like them!), finely chopped
- One red pepper, thinly sliced
- 1 1/2 cups grated carrot
- One cup edamame beans
- 1/2 cup salted roasted peanuts
- Bunch coriander, finely chopped
- 2 tbsp sesame seeds
- For the dressing –
- 5 tbsp peanut butter (I used Meridian Rich Roast Crunchy)
- Juice one lime (or more, to taste)
- 1 tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 2 tsp minced ginger
- 1/4 tsp chilli flakes
- Water, to thin (I used around 5 tbsp)
Start by making your dressing. Whisk together all ingredients, adding water to thin until you reach your desired consistency, then season to taste. Pour into a jar and place in the fridge.
Make your salad by stirring together all ingredients – except the sesame seeds – until well combined. Sprinkle over the sesame seeds, then drizzle over the dressing and toss well to combine. Serve immediately.