Thai-Style Peanut-Cabbage Salad

Yield: 6 servings
Prep: 15 mins
Cook: 0 mins

Recipe by Relish

Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

Dressing:: 1/3cup packed brown sugar; 2tablespoons peanut oil; 4-- garlic cloves, peeled and chopped; 1/2teaspoon crushed red pepper; 2tablespoons reduced-sodium soy sauce; 1/4cup fresh lime juice; 2tablespoons water; 1teaspoon freshly grated ginger; 1/4teaspoon salt
Salad:: 1/4pound green beans, blanched; 4cups baby spinach (about 4 ounces); 2cups thinly sliced green cabbage; 3-- green onions, sliced; 1/2-- red bell pepper, thinly sliced; 2/3cup chopped dry-roasted peanuts, toasted if desired; 1/4cup chopped fresh basil or mint; 1-- (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed

To prepare dressing, combine all ingredients in a jar; cover tightly and shake vigorously.
To prepare salad, place beans and next 4 ingredients (beans through bell pepper) in a large bowl. Just before serving, drizzle about two-thirds of dressing over salad; toss to coat well. Sprinkle with peanuts, herbs and vegetable chips. Serve with remaining dressing.