Who leaves for Turks and Caicos tomorrow but still hasn't started packing yet? This girl! Even Todd is packed...ugh, I just abhor packing. Ain't nobody got time for that! More like ain't nobody got time to cook...and that is where this salad comes in. It's ready as fast as you can whisk up a dressing and chop up some veggies! Still leaving you plenty of time to Facebook, when you should be tending to actual, important things. Also, it was 83 F degrees when I left work yesterday, so you can bet I wasn't about to turn on the oven or the stove! It's too damn hot up in here! Oh, Alaska. At least in the tropics you have a beach and surf to play in! I can't wait to be snorkeling...god, I love snorkeling... Back to this salad though, I love cabbage and I love Thai flavors so why not combine them! Cabbage, carrots and bell pepper combine with Thai flavors including curry paste, peanut butter, soy sauce, lime juice and sesame oil for a super fast and delicious feast.
Thai Cabbage Salad
Inspired by Vegan Yumminess
- -- For the Sauce --
- 2 large cloves of garlic, minced
- 2 tsp. Thai curry paste
- 2 Tbsp. soy sauce
- fresh juice from 1 lime
- 2 Tbsp. sugar
- 1/4 cup creamy peanut butter
- 3 tablespoons water
- 1 tablespoon sesame oil
- -- For the Salad --
- 1/2 head of cabbage, sliced
- 1/2 red bell pepper, sliced thinly
- 2 medium carrots, peeled
- 1/4 cup fresh cilantro leaves, chopped
- 3 green onions, chopped
- 1/2 red onion, sliced thinly
- 1/4 cup peanuts, crushed (for garnish)
- sprinkling of sesame seeds (for garnish)
In a small bowl, combine all the sauce ingredients and whisk well, until creamy.
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Add all the salad ingredients to a large bowl and mix to combine. Add the sauce to the salad and stir well.
That's it! And don't worry about the leftovers, since cabbage holds up much better than lettuce this salad should be okay overnight in the fridge! Garnish with the peanuts and sesame seeds.
Stay away from the oven and the stove, make this and then relax. Imagine you're on the beach...