Ingredients
For the Rainbow Crunch Base:
3 cups shredded cabbage (mix of red and green)
1 large carrot, julienned or shredded
1 red bell pepper, thinly sliced
1 English cucumber, sliced into half-moons
3 green onions, thinly sliced
1/2 cup fresh cilantro, chopped
1/2 cup shelled edamame (cooked)
For the Creamy Peanut Sauce:
1/2 cup creamy peanut butter
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tsp fresh ginger, grated
1 clove garlic, minced
1–2 tsp Sriracha (optional)
2–3 tbsp warm water (to thin)
For the Garnish:
1/4 cup roasted peanuts, chopped
1 tsp sesame seeds
Lime wedges
Directions
Prep the Veggies: In a large mixing bowl, combine the shredded cabbage, carrots, bell pepper, cucumber, edamame, and green onions. Toss well to create a vibrant “rainbow” mix.
Whisk the Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, and Sriracha.
The Texture Check: Add warm water one tablespoon at a time, whisking constantly until the sauce reaches a pourable, drizzly consistency.
Dress the Salad: Pour about half of the dressing over the vegetables and toss until everything is lightly coated.
Pro Tip: Don’t over-dress! You want the veggies to stay crunchy. Serve the extra sauce on the side for those who want a heavier coat.
The Final Crunch: Top with the chopped cilantro, roasted peanuts, and sesame seeds.
Serve: Serve immediately with lime wedges on the side. The acidity of the lime cuts through the richness of the peanut butter perfectly.
Nutritional Info (per serving, serves 4)
Calories: 285 kcal
Protein: 11g
Carbohydrates: 22g
Fat: 19g
Fiber: 6g
Sugar: 9g
Sodium: 480mg