Asian cabbage salad with peanut butter dressing is both healthy and delicious

Name: Asian cabbage salad with peanut butter dressing is both healthy and delicious
Prep time: 25 min
Total time: 25 min
Ingredients: 3 cup chopped green cabbage; 3 cup chopped purple cabbage; 1 cup matchstick carrots; 1 unit red or yellow bell pepper, chopped; 1 cup edamame; 1 cup honey roasted peanuts; ¼ cup chopped green onions; ¼ cup chopped cilantro; 1 unit Honeycrisp apple, diced into small pieces; ¼ cup creamy peanut butter; 2 tbsp soy sauce; 2 tbsp maple syrup; 2 unit limes, juiced; 1 tbsp garlic powder; 1 tsp red pepper flakes; 1 tsp freshly grated ginger; 4 tbsp water

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About this recipe

Salads aren’t just for health – they can be super tasty and packed with flavor. Joe Bird shares his recipe for a crunchy Asian salad with peanut butter dressing, sure to be a hit even among vegetable haters.

The peanut butter dressing starts with a base of peanut butter, of course, thinned out into a dressing consistency with the addition of pure maple syrup for sweetness, soy sauce for saltiness, red pepper flakes for heat and lime juice for acidity. If you don’t have maple syrup, you can substitute it with honey. Bird uses garlic powder for convenience, but if you have fresh garlic, you can finely chop a clove.

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Here’s a tip to get the most juice out of your citrus: Microwave the citrus at 15 second intervals, and/or push on the citrus with the palm of your hand and roll it back and forth to break up the fibers inside. Using either method will extract more juice from the fruit.

The base vegetable of the salad is cabbage, and Bird uses half a head of green cabbage and half a head of purple cabbage, totaling 6 cups of cabbage total. You can cut the vegetables with a chef’s knife or use a food chopper to cut more uniformly.

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Ingredients

Crunchy Asian Salad

3 cup chopped green cabbage
3 cup chopped purple cabbage
1 cup matchstick carrots
1 red or yellow bell pepper, chopped
1 cup edamame
1 cup honey roasted peanuts
¼ cup chopped green onions
¼ cup chopped cilantro
1 Honeycrisp apple, diced into small pieces

Peanut Butter Dressing

¼ cup creamy peanut butter
2 tbsp soy sauce
2 tbsp maple syrup
2 limes, juiced
1 tbsp garlic powder
1 tsp red pepper flakes
1 tsp freshly grated ginger
4 tbsp water

Directions

Crunchy Asian Salad

Place all salad ingredients on top of the prepared peanut butter dressing in a large mixing bowl.
Using a large spoon, mix by pulling ingredients from the bottom to the top while rotating the bowl.
Continue mixing until the vegetables are evenly coated with dressing.
Serve immediately or refrigerate until chilled.

Peanut Butter Dressing

Add the peanut butter, soy sauce, maple syrup, lime juice, garlic powder, red pepper flakes, ginger and water to a large mixing bowl.
TIP: Honey may be substituted for the maple syrup.
Mix with a spatula until smooth and fully combined, about 2 to 3 minutes.
Add additional water if desired to thin the dressing.
TIP: To get more juice from the limes, microwave them in 15-second intervals or roll them firmly on the counter before juicing.