Spicy Peanut Cabbage And Chard Salad Recipe

Recipe By Slurrp

This Spicy Peanut Cabbage and Chard Salad is a vibrant and flavorful dish that combines the crunchiness of cabbage and the earthiness of chard with a spicy peanut dressing. The combination of these ingredients creates a perfect balance of textures and flavors. The salad is packed with nutrients and is a great option for a light and refreshing meal. The spicy peanut dressing adds a kick of heat and richness to the salad, making it a delicious and satisfying dish.

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Spicy Peanut Cabbage And Chard Salad
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Ingredients for Spicy Peanut Cabbage And Chard Salad Recipe

  • 1/2 Mall Head Of Cabbage, Thinly Sliced
  • 4.50 Rd Leaves, Thinly Sliced
  • 1/4 cup Peanut Butter
  • 2 tablespoon Soy Sauce
  • 2 tablespoon Lime Juice
  • 1 tablespoon Honey
  • 2 cloves Cloves Garlic, Minced
  • 1 teaspoon Grated Ginger
  • 1/2 teaspoon Red Pepper Flakes
  • as required Chopped Peanuts, For Garnish
  • as required Chopped Cilantro, For Garnish

Directions: Spicy Peanut Cabbage And Chard Salad Recipe

Cooking Directions

  • STEP 1.Start by preparing the vegetables. Thinly slice the cabbage and chard leaves.
  • STEP 2.In a large bowl, combine the sliced cabbage and chard.
  • STEP 3.In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey, garlic, ginger, and red pepper flakes to make the dressing.
  • STEP 4.Pour the dressing over the cabbage and chard mixture and toss well to coat.
  • STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together.
  • STEP 6.Serve the salad as a side dish or as a main course by adding some grilled chicken or tofu.
  • STEP 7.Garnish with chopped peanuts and cilantro before serving.

Cooking Tips

  • For added crunch, you can also add some chopped roasted peanuts to the salad.
  • If you prefer a milder flavor, reduce the amount of red pepper flakes in the dressing.
  • You can make the dressing ahead of time and store it in the refrigerator for up to a week.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • Before serving the leftovers, give the salad a good toss to redistribute the dressing and flavors.
Nutrition
value
577
calories per serving
12 g Fat35 g Protein78 g Carbs44 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    35g
  • Carbs
    78g
  • Fiber
    44g

MacroNutrients

  • Carbs
    78g
  • Protein
    35g
  • Fiber
    44g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    598mg
  • Iron
    15mg
  • Vitamin A
    2032mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    449mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    189mg
  • Vitamin E
    4mg
  • Copper
    2mcg
  • Magnesium
    442mg
  • Manganese
    5mg
  • Phosphorus
    589mg
  • Selenium
    60mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp