Ingredients:
For the Salad:
- 3-4 cups coleslaw mix (green cabbage, red cabbage, shredded carrots)
- 1 red bell pepper, thinly sliced
- 1 cup cooked, shredded chicken (or substitute with baked tofu)
- ½ cup chopped cilantro
- ½ cup chopped peanuts
- 3-4 green onions, sliced
- 1 cup fried wonton strips (store-bought or see notes below)
For the Thai Peanut Dressing:
- 1/3 cup creamy peanut butter (natural is best)
- 3 tablespoons lime juice (freshly squeezed)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1-inch piece of ginger, peeled and grated
- 1 large garlic clove, minced
- ¼ – ½ teaspoon red pepper flakes (adjust to taste)
- 2-3 tablespoons warm water (to thin dressing)
Instructions:
Make the Peanut Dressing:
- Combine all dressing ingredients in a jar or bowl. Whisk thoroughly until smooth.
- Add warm water, one tablespoon at a time, to achieve desired consistency. You want it pourable but still thick enough to coat ingredients.
Prep the Salad:
- In a large bowl, combine the coleslaw mix, bell pepper, chicken (or tofu), cilantro, peanuts, and green onions.
Assemble and Dress:
- Add the wonton strips to the salad just before serving to maintain their crunch.
- Pour a generous amount of dressing over the salad and toss to coat evenly.
- Serve immediately.
Notes:
- Homemade Wonton Strips: Cut wonton wrappers into strips, toss with a bit of oil, and bake at 375°F (190°C) for 5-7 minutes or until golden and crispy.
- Customize It: Add other veggies like cucumbers, edamame, or snap peas!
- Make Ahead: Prepare the dressing and salad components ahead of time. Store separately and combine right before serving.
- Storage: Leftover salad will keep in the refrigerator (without the wonton strips) for a day or two, but the vegetables will lose some crispness.
Enjoy your fresh, flavorful, and satisfying Thai Crunch Salad!
