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 Thai Peanut Cabbage Salad This is such a perfect and flavorful summer salad, requiring no heat if you can get already cooked edamame, which many grocery stores have. If you prefer something else, try marinated tofu and if you’d like to go a soy-free route, you can sub chickpeas for the edamame and liquid aminos for the tamari. Made an hour or so early and kept cool, this salad will only develop more flavor; all it will need is a quick tossing and plating. Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Thai Peanut Cabbage Salad ½ napa cabbage, finely shredded 9-ounces prepared, shelled edamame 3 carrots, peeled and shredded 1 red bell pepper, seeded and cut into thin matchsticks 2 small Persian or one large English cucumber, sliced ¼ cup fresh chives, finely minced (plus more to reserve more for serving if desired) ½ cup smooth, natural peanut butter 1 ½ tablespoon fresh lime juice 1 tablespoon low-sodium tamari ½ tablespoon garlic, minced 1 tablespoon grated ginger 1/3 cup plus two tablespoons water Fresh ground pepper to taste Reserved chives and sesame seeds for top In a large bowl, combine the veggies up to and including the chives. In a medium mixing cup, mix together the peanut butter, lime juice, tamari and garlic. Squeeze the grated ginger into the peanut butter mix so only the juice is added. Slowly stir in the water until smooth. Mix the peanut butter dressing into the cabbage salad mixture, add pepper and toss with tongs. Allow to cool in the fridge and serve with optional minced chives and sesame seeds. © 2013-2018, Vegan Street |
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