Thai-Style Peanut Cabbage Salad

“A spicy, crunchy salad with peanuts not peanut butter. If you are like me and don't like raw garlic, you can saute it for 30 seconds to a minute before using. It just seems to get too intense for my taste if allowed to sit for any amount of time.”

Ingredients Nutrition

  • Dressing
  • 13 cup brown sugar
  • 2 tablespoons water
  • 4 garlic cloves, peeled and chopped (not pressed)
  • 12 teaspoon red pepper flakes
  • 2 tablespoons soy sauce
  • 14 cup lime juice
  • 2 tablespoons peanut oil
  • 1 teaspoon fresh ginger, grated
  • 14 teaspoon salt
  • Salad
  • 14 lb green beans, blanched
  • 4 cups Baby Spinach
  • 2 cups green cabbage, thinly sliced
  • 3 green onions, sliced
  • 12 red pepper, slivered
  • 23 cup dry roasted peanuts, rough chopped
  • 14 cup basil, chopped (optional)
  • 1 (1 ounce) packageroasted vegetable chips (such as Terra) or 1 (1 ounce) packagesweet potato chips, lightly crushed (such as Terra)


  1. To make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well. Or you can whisk the ingredients in a medium bowl.
  2. To make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
  3. Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table.

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