Crunchy, sweet cabbage wrapped in a spicy peanut sauce, collides with colorful carrots, bell peppers and cilantro. This salad is a cinch to make if you have a head of cabbage and some cold cooked rice in your fridge.
You can add whatever veggies you have on hand but I like the sweetness of shredded carrots and bell peppers. Green onions add zest.
A spicy, garlic and ginger spiked sauce has a boost of protein from the peanut butter and a kick from a generous dollop of Sriracha.
Spicy Thai Salad
1 c. chopped cabbage
1 carrot, shredded
1/4 of a bell pepper, chopped
1/2c. cold cooked rice
1 scallion, chopped
handful of chopped cilantro
Sauce:
1/2 c. peanut butter
1/4 c. tamari
1/4 c. rice wine vinegar
1 T. olive oil
2 T. Sriracha
1 T. fresh minced ginger
3 cloves fresh minced garlic
2 T. honey
Combine the vegetables and the cooked rice in a bowl. Place all of the sauce ingredients in a blender and blend until smooth and creamy. Pour the sauce over the vegetables and toss to combine. Sprinkle additional cilantro over the top and serve.
