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  • 1/3 cup packed brown sugar
  • 2 tablespoons peanut oil
  • 4 garlic cloves, peeled and chopped
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup fresh lime juice
  • 2 tablespoons water
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon salt
  • 1/4 pound green beans, blanched
  • 4 cups baby spinach (about 4 ounces)
  • 2 cups thinly sliced green cabbage
  • 3 green onions, sliced
  • 1/2 red bell pepper, thinly sliced
  • 2/3 cup chopped dry-roasted peanuts, toasted if desired
  • 1/4 cup 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.

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The recipe was originally published as Thai-Style Peanut-Cabbage Salad on

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