Rainbow Crunch Salad with Ginger Peanut Dressing
Ingredients
Rainbow Crunch Salad
- 2 cups green cabbage, sliced into thin strips or diced (your preference)
- 2 cups purple cabbage, sliced into thin strips or diced (your preference)
- 1 cup shredded carrots
- 1 large red bell pepper, de-seeded and thinly sliced or diced (your preference)
- ¾ cup 1 bunch scallions, green part only, sliced approximately 3/4 cup
- ½-1 cup fresh basil , cut small or sliced into strips
- 1½ cup frozen shelled edamame (plus salt for salting water) (plus salt for salting water)
- ½-1 cup salted roasted peanuts more to taste
Peanut Ginger Dressing
- ⅓ cup natural creamy peanut butter
- 1 tablespoon gluten-free tamari
- 1 ½ - 2 inch piece fresh ginger (or 1/4 teaspoon ground ginger) I cut outer skin off the ginger and usually use a piece that's 1 ½ - 2 inches long, ½-¾ inches wide
- 1 teaspoon rice wine vinegar
- 2 squirts sriracha
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice (juice of 1 large lime or two smaller ones)
- ¼ cup hot water
Instructions
Ginger Peanut Dressing
- Place all ingredients in a small blender and blended until smooth, approximately 1 minute. Taste and add more ginger or lime juice to taste. Set aside. Can be made a day or two ahead and stored in a sealed container in the refrigerator.
Salad
- Make the Edamame while you chop other vegetables. Following the instructions on the package, bring a pot of well salted water to a boil. Add Edamame, bring to a second boil and and cook 5-7 minutes until crisp tender. Drain from water and set aside. Can be made ahead.
- In a large bowl, add all chopped veggies, cooked edamame,and peanuts and mix together. Add dressing and toss until well combined. Serve and enjoy.
Make ahead:
- If making ahead or not enjoying all at once, prep the salad but toss with Ginger Peanut Dressing only when ready to serve (or day of serving) to keep freshest.
Love this salad, and you’re right…the dressing is amazing!
So happy you loved it — especially the dressing! Thanks Sharon!