Thai Crunch Salad

Prep time: 10 min

Cook time: 30 min

Servings: 4

Yield: 1 - 50 gram

It doesn’t have quite the expected salty-sweet-sour-hot flavor of most Thai dishes, but no matter. This crunchy-munchy salad with a tangy, creamy peanut butter dressing.

Ingredients

DRESSING

1 tbsp no-sugar-added peanut butter

1 tbsp soy sauce (or tamari)

1 tbsp water

1 tsp monk sugar

2 tsp apple cider vinegar

1/3 cup sesame oil

1/8 tsp ground ginger

1/2 tsp sesame seeds

1/4 tsp red pepper flakes

1/4 cup salted peanuts, crushed

SALAD

6 cups shredded cabbage mix blend

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

200 gram shrimp

1/8 tsp salt

1/8 tsp ground black pepper

Directions

In a medium bowl, whisk together all Dressing ingredients except crushed peanuts. Cover and set aside.

In a large mixing bowl, combine cabbage mix, green onion, and cilantro and stir. Add chicken and mix again.

Add Dressing to Salad. Toss to fully coat.

Divide equally among four bowls. Top with equal amounts of crushed peanuts.

Serve chilled.

Fry the shrimp and mix it trough the salad.