Adapted from Healthier Together
A few notes:
- Original recipe calls for red bell pepper, which I will absolutely use come summer time. I’ve used 2 raw golden beets here instead. I made this once with a couple of small red beets as well, and they work just as well as the golden beets, but if you use them, just know that the entire salad will be stained red.
- Use the salad ingredient list as a guide — the dressing is so tasty and would complement so many different vegetables. If you don’t like cilantro, you can use parsley instead.
- This salad could be bulked up with noodles or a shredded, cooked chicken breast, but you may need to double the dressing.
- I love the Maranatha brand of peanut butter, and though I haven’t tried, I imagine the dressing would be just as good with almond butter or other nut butter. On that note, if you can’t eat peanuts, almonds or cashews would work well in their place.
For the salad:
- 1/2 cup raw, unsalted peanuts (or other nut)
- 1/2 head ( about 1.5 lbs.) green or red cabbage
- 1/2 teaspoon kosher salt, optional
- 2 – 3 carrots (about 1/2 lb.), unpeeled, ends trimmed
- 2 small beets (about 1 lb.), unpeeled, ends trimmed, see notes above
- 3 to 6 scallions, thinly sliced
- 1 cup fresh cilantro, roughly chopped
For the dressing:
- 1/4 cup peanut butter or other nut butter
- 3 tablespoons fresh lime juice
- 2 garlic cloves, finely minced or grated
- 2 teaspoons grated (or finely minced) fresh ginger
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- pinch cayenne, optional
- Flaky sea salt such as Maldon
- Make the salad: Heat the oven to 350ºF. Spread the peanuts out in a single layer on a small baking dish. Transfer pan to oven and toast till lightly golden, about 10 minutes.
- Shred the cabbage finely and transfer to a large bowl. If your cabbage is a little tough, sprinkle it with the 1/2 teaspoon salt. Toss. Briefly massage. Set aside.
- Fix your food processor with the shredder attachment. Send the carrots down the food chute and shred. Transfer to bowl with cabbage. Repeat with beets, transferring beets to the bowl as well.
- Make the dressing. In a medium bowl, stir together the peanut butter, lime juice, ginger, garlic, soy sauce, sesame oil, and maple syrup. Season with a pinch of sea salt. Stir until smooth. If necessary, thin with water a tablespoon at a time. Consistently, I’ve been adding 2 tablespoons of water.
- Add dressing to the bowl with the cabbage, carrots and beets. Toss to coat. Add the scallions, cilantro, and peanuts, and toss again. Serve or transfer to storage containers and store in fridge.
- Prep Time: 25 minutes
- Category: Salad
- Method: Chopped
- Cuisine: Asian
Keywords: Thai, chopped, salad, satay, peanuts, ginger, soy, garlic, sesame oil, scallions, cabbage