Thai Peanut Cabbage Salad
Sign me up for this insanely easy Thai Peanut Cabbage Salad with a Honey Lime Vinaigrette! Add a protein to make it a full meal, yum!
Equipment
- Tongs or Slotted Spoon
- Paper Towels
- 1 Medium Bowl
Ingredients
For the Salad:
- Neutral oil for frying
- 2 oz. Vermicilli rice noodles
- Kosher salt
- 5 cups napa cabbage thinly shredded
- 1 cup shredded carrots
- 1 cup edamame beans defrosted
- ¾ cup roasted salted peanuts
- 1/3 cup fresh Herbs such as mint, cilantro, Thai basil, or a combination of all three
- Honey-Lime Vinaigrette recipe below
- Freshly ground black pepper
- Shredded Cooked Rotisserie Chicken optional
For the Honey-Lime Vinaigrette:
- 3 tablespoons soy sauce/tamari
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey
- Juice from 1 lime
- 1 tablespoon sesame oil
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Peanut butter (optional)
Instructions
For the Salad:
- Fill up a medium pot halfway with neutral oil and set over medium-high heat. Once hot, carefully add the vermicelli noodles (TIP: The oil will bubble like crazy and then stop). Cook until they puff up and float to the top, about 15 seconds. Remove from the oil with tongs or a slotted spoon and transfer to a paper towel-lined plate. Season with Kosher salt. Break apart, as much as desired, for the salad.
- In a large bowl, combine the cabbage, carrots, edamame, peanuts, fresh herbs, (shredded cooked rotisserie chicken, if adding) and as much vinaigrette as you’d like. Taste and season with Kosher salt and pepper. Top with crispy rice noodles and serve.
For the Honey-Lime Vinaigrette:
- In a medium-sized mixing bowl, whisk together the soy sauce, vinegar, honey, and lime juice. Slowly drizzle in, while whisking continuously, the sesame oil and olive oil. Taste and season with Kosher salt and pepper. TIP: If you want a creamier dressing, whisk 1-2 tablespoons of peanut butter into the dressing.
Notes
Salad best if served immediately after tossing with vinaigrette.
Honey-Lime Vinaigrette can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator.
Tried this recipe?Let us know how it was!