Thai-Style Peanut-Cabbage Salad

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 0 mins


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
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


  1. To prepare dressing, combine all ingredients in a jar; cover tightly and shake vigorously.
  2. 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.

Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 0
  • Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg
  • Sodium 350mg
  • Potassium 500mg
  • Carbohydrate 27g
  • Fiber 4g
  • Sugars 16g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 70%
  • Calcium 10%
  • Iron 10%