Vegan Thai Salad

Instructions

1. Step 1

   Wash and thoroughly dry the vegetables and herbs. Complete the listed shredding, slicing, chopping, and grating preparation.

   Cookware: Box Grater, Chef Knife, cutting board

2. Step 2

   Place the green cabbage, red cabbage, carrots, cucumber, and bell pepper in the large mixing bowl.

   Ingredients used: 2.0 piece Carrot, 1.0 piece Cucumber, 400.0 gr Green Cabbage, 1.0 piece Red Bell Pepper, 200.0 gr Red Cabbage

   Cookware: mixing bowl

3. Step 3

   Add the scallions, cilantro, mint, and red chili pepper to the vegetables.

   Ingredients used: 15.0 gr Cilantro, 10.0 gr Mint, 1.0 piece Red Chili Pepper, 3.0 piece Scallion

   Cookware: mixing bowl

4. Step 4

   Whisk the peanut butter, lime juice, soy sauce, maple syrup, sesame oil, garlic, and ginger in the small mixing bowl until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Garlic, 10.0 gr Ginger, 60.0 ml Lime Juice, 30.0 ml Maple Syrup, 64.0 gr Peanut Butter, 15.0 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: Small Mixing Bowl, whisk

5. Step 5

   Pour the dressing over the salad and toss until the vegetables and herbs are evenly coated.

   Timer: 1 min (fixed)

   Cookware: mixing bowl

6. Step 6

   Scatter the chopped peanuts over the salad and serve.

   Ingredients used: 75.0 gr Peanut

   Cookware: mixing bowl