Chopped Thai Satay Salad with Peanut-Ginger Dressing

Name: Chopped Thai Satay Salad with Peanut-Ginger Dressing
Prep time: 25 min
Total time: 25 min
Cuisine: Asian, Thai
Ingredients: 1/2 cup raw, unsalted peanuts (or other nut); 1/2 head ( about 1.5 lbs.) green or red cabbage; 1/2 teaspoon kosher salt, optional; 2 – 3 carrots (about 1/2 lb.), unpeeled, ends trimmed; 2 small beets (about 1 lb.), unpeeled, ends trimmed, see notes above; 3 to 6 scallions, thinly sliced; 1 cup fresh cilantro, roughly chopped; 1/4 cup peanut butter or other nut butter; 3 tablespoons fresh lime juice; 2 garlic cloves, finely minced or grated; 2 teaspoons grated (or finely minced) fresh ginger; 2 tablespoons soy sauce or tamari; 1 tablespoon sesame oil; 1 tablespoon maple syrup; pinch cayenne, optional; Flaky sea salt such as Maldon

Instructions

Prep:25min

Adapted from Healthier Together A few notes: Original recipe calls for red bell pepper, which I will absolutely use come summer time. I've used 2 raw golden beets here instead. I made this once with a couple of small red beets as well, and they work just as well as the golden beets, but if you use them, just know that the entire salad will be stained red. Use the salad ingredient list as a guide — the dressing is so tasty and would complement so many different vegetables. If you don't like cilantro, you can use parsley instead. This salad could be bulked up with noodles or a shredded, cooked chicken breast, but you may need to double the dressing. I love the Maranatha brand of peanut butter, and though I haven't tried, I imagine the dressing would be just as good with almond butter or other nut butter. On that note, if you can't eat peanuts, almonds or cashews would work well in their place.

Updated at: Thu, 20 Feb 2025 12:05:34 GMT