I love the sweet and sour combination of this crunchy salad. Adjust the dressing until you have the perfect balance.
Thai Salad with Peanut Dressing
You can use any cabbage in this salad even red cabbage works.
For the Thai Peanut Dressing
2 tbsp creamy peanut butter
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh lime juice, from one lime
1 tablespoon soy sauce (use gluten-free if needed)
1 tablespoons sugar
1-inch square piece fresh ginger, peeled and roughly chopped
1 Nam Pla
Pinch crushed red pepper flakes
For the Salad
½ pointed cabbage, shredded
3 carrots, peeled into ribbons
1 cucumber, halved lengthwise, de-seeded, halved lengthways again and chopped into 1cm chunks
1 cos lettuce, sliced into 1cm slices and broken up
2 medium spring onions, thinly sliced
1 bunch freshly chopped coriander
For the dressing, combine all of the ingredients in a blender and process until completely smooth. Use to dress the vegetables and serve straight away.