Thai crunch salad with peanut dressing from Once Upon a Chef: The Cookbook: 100 Tested, Perfected, and Family-Approved Recipes (page 90) by Jennifer Segal

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Notes about this recipe

  • anya_sf on September 07, 2024

    This was so good, especially the dressing. I used preshredded green cabbage, and leftovers held up well the next day, although the dressing got slightly watery. I added avocado which needed using, plus cooked chicken, for a heartier dinner main, and 2 of us ate most of it. Topped with roasted peanuts.

  • averythingcooks on September 07, 2023

    This made a lovely mixed veg slaw. I used green cabbage, shredded carrot and a mix of thinly sliced celery, red peppers & red onions. T had cucumber in his and I mixed some shredded beet chutney into mine. And yes...the dressing is delicious :)

  • Lepa on September 26, 2022

    This salad is really good. We wanted a light dinner after having a large lunch and this was a perfect choice. Everyone in my family liked this.

  • KCKB on January 17, 2022

    The peanut dressing is sublime! I like to use sesame oil in place of the vegetable oil, and include the zest from the lime. (And while you’re making it, you might as well do a double batch - you can toss the extra with noodles and your choice of veg and protein to get a second meal option.) Also, the salad benefits from something crunchy as a topping: slivered or sliced almonds, crushed peanuts, pepitas, sunflower seeds, etc.

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