Serves 4
10 min
Crunchy Spicy Peanut Lime Salad
Recipe GLPR86b27deaf2504b
A vibrant, refreshing salad with crisp vegetables tossed in a bold peanut-lime vinaigrette with a kick of spice. The creamy, tangy dressing coats shredded cabbage, sweet peppers, cucumber, and corn for a satisfying crunch in every bite. Perfect as a light side dish, appetizer, or standalone meal.
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Ingredients
½ cup Creamy peanut butter
¼ cup Low-sodium soy sauce
⅓ cup Warm water
1 tsp Ground ginger
1 Garlic clove, minced
2 tbsp Rice vinegar
1½ tbsp Toasted sesame oil
1 tbsp Honey
1 tbsp Sweet chili sauce
½ tsp Red pepper flakes
2 tbsp Fresh lime juice
12 oz Green cabbage, shredded
2 Red bell peppers, seeded and sliced
1 English cucumber, sliced
1 cup Fresh corn kernels
Directions
Combine the peanut butter, soy sauce, warm water, ginger, minced garlic, rice vinegar, sesame oil, honey, sweet chili sauce, red pepper flakes, and lime juice in a blender. Blend on high speed until the mixture is completely smooth and well emulsified. The vinaigrette can be used immediately or stored in a sealed container in the refrigerator for up to two weeks.
Place the shredded cabbage, sliced red peppers, sliced cucumber, and corn kernels in a large mixing bowl.
Pour about half of the vinaigrette over the vegetables and toss gently but thoroughly to coat everything evenly.
Taste the salad and add more vinaigrette as desired until it reaches your preferred level of moisture and flavor. Divide the salad among individual bowls or plates and serve at room temperature.
