Thai Crunch Salad with Peanut Dressing

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

64 g	1/4 cup creamy peanut butter
30 g	2 tablespoons unseasoned rice vinegar
31 g	2 tablespoons fresh lime juice, (from 1 lime)
41 g	3 tablespoons vegetable oil
16 g	1 tablespoon soy sauce
42 g	2 tablespoons honey
31 g	2 1/2 tablespoons sugar
6 g	2 cloves garlic, (roughly chopped)
	(1-in) square piece fresh ginger, (peeled and roughly chopped )
6 g	1 teaspoon salt
1 g	1/4 teaspoon crushed red pepper flakes
12 g	2 tablespoons fresh cilantro leaves
360 g	4 cups chopped Napa cabbage or shredded coleslaw mix
128 g	1 cup prepared shredded carrots
120 g	1 red bell pepper, (thinly sliced into bite-sized pieces)
	1 small English cucumber, (halved lengthwise, seeded and thinly sliced)
	1 cup cooked and shelled edamame
	2 medium scallions, (white and green parts, thinly sliced)
50 g	1/2 cup loosely packed chopped fresh cilantro

Method: 2 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I found your blog last Friday and have since tried three recipes. Each have been fantastic and so unique. This salad is so good and really so easy. I made it two nights in a row since my husband loved it so much. I served it with the honey, lime, siracha chick” — a cook, 5★

“I really can’t speak highly enough about this recipe. The dressing is just fantastic! And, becuase Jenn is amazing, I didn’t adjust a single thing!!! I’ve made the salad as it, I’ve used the dressing for a cold noodle salad with chicken, scallions, carrots, sn” — a cook, 5★