Summer Veggie Salad with Thai-Style Dressing
Rated 5.0 stars by 1 users
Servings
2-3
Prep Time
15 minutes
A vibrant, crunchy salad tossed in a bold Thai-style peanut dressing. Perfect for hot days and easy to make ahead for lunches, picnics, or light dinners.
Ingredients
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150g green bell pepper, thinly sliced
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100g carrot, julienned
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100g cabbage, shredded (we used a mix of red and white)
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1 small cucumber, sliced
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1 small mango, cubed (optional but recommended)
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1 spring onion, chopped (for garnish)
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1 tbsp Jungle Fire (or to taste)
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3 tbsp peanut butter
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3 tbsp soy sauce
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Juice of 1 lime
For the Salad
For the Dressing
Directions
Make the Dressing
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, and Jungle Fire until smooth and creamy. Set aside.
Prepare the Veggies
Add the bell pepper, carrot, cabbage, and cucumber to a large mixing bowl. Spoon in the dressing a little at a time and toss until everything is evenly coated.
Serve it Fresh
Transfer the tossed salad to a serving plate. Top with cubed mango and chopped spring onions.
Tip
For extra crunch, sprinkle with crushed peanuts or toasted sesame seeds just before serving.