Ingredients
Salad
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 cups romaine lettuce, finely chopped or shredded
- 2 cups shredded red cabbage
- 1 cup shredded carrots, chopped into smaller pieces if pre-shredded
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely diced
- 1/4 cup chopped or sliced green onion
- 1/4 to 1/2 cup fresh chopped cilantro
- 1/4 cup chopped roasted peanuts or cashews (for topping)
Peanut Dressing
- 1/4 cup natural creamy peanut butter
- 1/2 orange, juiced (lime juice can be substituted)
- 2.5 tablespoons low sodium gluten-free soy sauce
- 1 tablespoon pure maple syrup or honey
- 1 tablespoon rice vinegar (seasoned or regular)
- 1 tablespoon sesame oil or avocado oil
- 1 teaspoon fresh grated ginger
- 1 clove garlic, finely minced
- 1/4 teaspoon cayenne pepper (optional for heat)
- 2 tablespoons warm water (to thin dressing)
Instructions
- Prepare the vegetables: Finely chop or shred the romaine lettuce, shred or thinly slice the red cabbage, and chop pre-shredded carrots into smaller pieces for even distribution. Dice the red bell pepper and jalapeño (after removing seeds and stems). Chop the cilantro and green onion using your preferred method, such as kitchen scissors. Combine all the veggies in a large bowl and set aside.
- Make the peanut dressing: In a small bowl, whisk together the natural peanut butter, low sodium gluten-free soy sauce, orange juice (or lime juice), maple syrup or honey, rice vinegar, sesame or avocado oil, fresh grated ginger, minced garlic, cayenne pepper if using, and warm water to thin the mixture until smooth and well combined.
- Assemble the salad: Drizzle the prepared peanut dressing over the combined vegetables and chickpeas. Toss thoroughly to make sure everything is evenly coated with the flavorful dressing.
- Serve and garnish: Top the salad with chopped roasted peanuts or cashews for an added crunch. Serve immediately and enjoy!
Notes
- Use lime juice instead of orange juice if preferred for a more traditional Thai flavor.
- The amount of cilantro can be adjusted based on taste—start with 1/4 cup and add more if desired.
- For less heat, omit the jalapeño or cayenne pepper.
- Can be served as a side dish or a light main course.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; add dressing just before serving to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Gluten Free
