Thai Crunchy Peanut Salad braai Salad

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Ingredients:

For the Salad:

• 2 cups finely shredded red cabbage
• 2 cups finely shredded green cabbage
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced yellow bell pepper
• 1 cup grated carrots
• 1/3 cup sliced spring onions (known as green onions in some regions)
• 1/3 cup chopped fresh coriander (cilantro)
• 1/3 cup toasted almond slices

For the Dressing:

• 1/2 cup smooth peanut butter
• 1/4 cup fresh lime juice
• 1 tsp toasted sesame oil
• 1/4 tsp fish sauce
• 2 tbsp coconut aminos (a healthier alternative to soy sauce)
• 2 tbsp rice wine vinegar
• 2 tbsp sriracha sauce (adjust to your preferred level of heat)
• 2 tbsp honey or maple syrup
• 2 tbsp finely chopped fresh coriander (cilantro)
• 1 tsp salt

Directions:

1. In a high-powered blender, combine the creamy peanut butter, zesty lime juice, toasted sesame oil, a hint of fish sauce, coconut aminos for that unique flavor, rice wine vinegar for a touch of tang, sriracha sauce for some kick, sweet honey or maple syrup, finely chopped fresh coriander (cilantro), and a pinch of salt. Blend this mixture until it reaches a smooth and creamy consistency
2. Now, let’s get back to the salad. In a large bowl, gather the finely shredded red cabbage, the equally green and vibrant shredded green cabbage, thinly sliced red and yellow bell peppers, freshly grated carrots, spring onions, and a generous sprinkling of toasted almond slices.
3. Drizzle your desired amount of the peanut dressing over the salad ingredients. You might have a bit of dressing left over, but don’t worry; it’s perfect for dipping or saving for another salad.
4. With all the ingredients in the bowl, give the salad a gentle toss until everything is beautifully coated in that creamy asian-inspired dressing.
5. There you have it, a vibrant and flavorful South African braai salad that’s sure to be a hit at your next gathering.