Ingredients
For the Salad:
- 1 red bell pepper, diced
- 1 cup shredded carrots (from the bag)
- 1/2 small head of red cabbage, chopped (about 2-3 cups shredded cabbage)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup cilantro, finely chopped
- 1/4 cup finely chopped green onion
- 1 jalapeño, seeded and diced
For the Curry Peanut Butter Dressing:
- 1/4 cup peanut butter
- 1 tablespoon freshly grated ginger
- 1 clove garlic, minced
- 1 tablespoon lime juice or rice vinegar
- 2 tablespoons low sodium soy sauce or coconut aminos
- 1-2 teaspoons yellow curry powder
- 1/4 teaspoon red cayenne pepper
- 1/4 teaspoon ground turmeric
- 3-4 tablespoons warm water, to thin dressing
- Salt and freshly ground black pepper, to taste
To Garnish:
- Extra cilantro
- Sliced green onion
- 1/4 cup roasted cashews or peanuts
Instructions
- Prepare the salad: In a large bowl, combine the diced red bell pepper, shredded carrots, chopped red cabbage, rinsed and drained chickpeas, chopped cilantro, finely chopped green onion, and diced jalapeño. Toss gently to mix the vegetables evenly.
- Make the dressing: In a small bowl, whisk together the peanut butter, freshly grated ginger, minced garlic, lime juice (or rice vinegar), low sodium soy sauce (or coconut aminos), yellow curry powder, red cayenne pepper, and ground turmeric. Stir until smooth and well combined.
- Thin the dressing: Gradually add 3-4 tablespoons of warm water to the dressing mixture, stirring continuously, until it reaches a pourable consistency. Taste the dressing and season with salt and freshly ground black pepper as needed.
- Combine salad and dressing: Pour the curry peanut dressing over the chopped salad ingredients in the large bowl. Toss everything thoroughly to ensure the salad is evenly coated with the flavorful dressing.
- Garnish and serve: Top the dressed salad with extra cilantro, sliced green onion, and roasted cashews or peanuts. Serve immediately or refrigerate briefly for flavors to meld. This recipe serves 4.
Notes
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day. The dressing may thicken upon chilling; stir in a bit of warm water before serving.
- Adjust the amount of jalapeño and cayenne pepper to control the heat level.
- For a nut-free version, substitute peanut butter and nuts with sunflower seed butter and roasted seeds.
- You can add other fresh veggies like cucumber or snap peas for extra crunch.
- This salad is naturally vegan and gluten-free if using tamari or coconut aminos instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai-inspired
- Diet: Vegan
