After Thanksgiving, I’m ready for crunchy food after an abundance of soft, mushy food. Let me explain. First, Thanksgiving is a much-anticipated meal. Who doesn’t love mashed potatoes and gravy, sweet potatoes, stuffing, corn soufflé, green bean casserole, and warm baked rolls? They all make my mouth water. Besides the fact that each of these is delicious, they’re all missing something else—anything crunchy.
I love crunchy food. Crunchy tortilla chips, raw carrots, and a salad loaded with crunchy cabbage and croutons make my mouth happy. After eating Thanksgiving leftovers, I’m ready for a full-on mouth workout that my ears can hear. A crunchy salad activates all my senses. I can hear it, feel it, taste it, and smell it. Maybe that’s part of the reason people like chips so much?
This salad is extra crunchy. It has lots of cabbage, carrots, and crunchy peanuts. Plus, it’s super healthy after a week of indulgent eating. Skip the crunchy chips and have a salad without any regrets!
Crunchy Thai Salad
2 cups cabbage, chopped
1 carrot, chopped,
2 cups kale, chopped
1 cup broccoli, chopped
½ red pepper, chopped
2 scallions, sliced thin, green parts only
½ cup roasted peanuts
¼ cup spicy Thai red chili sauce
¼ cup rice vinegar
1 tsp. sugar
1 tsp. sea same oil
In a small bowl, mix the spicy Thai red chili sauce with the rice vinegar, sugar and sesame oil. Set aside.
In a large bowl, combine the cabbage, carrot, kale, broccoli, and the red pepper. Pour the dressing over the top of the salad and toss to combine. Plate and top with the scallions and peanuts. Serve immediately.