Thai Crunch Salad

Name: Thai Crunch Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian, Thai
Ingredients: 1 ½ cups frozen edamame; Drizzle of neutral cooking oil; Dash of garlic powder; Salt to taste; 90 grams (2 bricks) rice vermicelli noodles; 5 small pitted medjool dates, soaked in hot water for at least 15 minutes, drained; ½ cup peanut butter or almond, cashew, or SunButter; 2 tablespoons tamari or soy sauce; 2 tablespoons rice vinegar; Juice of 1 small lime; 2 teaspoons sriracha; 1 ½-inch piece fresh ginger; 2 cloves garlic; 1 large red bell pepper, small dice; ¼ medium head red cabbage, finely chopped; 1 ½ cups sugar snap peas, thinly sliced; 3 green onion, thinly sliced; 1/3 cup chopped cilantro or mint or basil; 2 tablespoons hemp hearts (optional)

Instructions

Prep:15minCook:10min

Healthy Thai Crunch Salad with naturally sweetened peanut sauce, and crispy air-fryer edamame. Easy, protein-packed, vegan, and gluten-free. This lettuce-free recipe lasts up to 4 days in the refrigerator, so it's perfect for meal prep.

Updated at: Tue, 05 Sep 2023 16:07:13 GMT