Spicy Thai Crunch Salad with Goji Berries

Hey, all you peanut butter lovers on the market! Peanut butter isn’t just for sweets and treats. Think past PB&J sandwiches and peanut butter cookies and make a journey down the savory route.  One of our favourite methods to make use of peanut butter is in a salad dressing or sauce.

Spicy Thai Crunch Salad with Goji BerriesPeanut-based dressings and sauces all the time make us consider Thai meals. So we got here up with our final Thai Crunch Salad full of colourful veggies (since you eat together with your eyes first) and edamame for the protein (you may add tofu, rooster, or shrimp). And each salad wants a candy element to stability out the flavors – good day, goji berries. But the chewy nature of goji berries proper out of the bag left so much to be desired. The trick to scrumptious goji berries is to soak them in water so that they change into plump and candy!

The outcome was a nutritious and scrumptious salad that received thumbs up from adults and children. And we all know it may be tough to get youngsters (and typically adults) to like a salad. So we took that is as an enormous win!

If you’re allergic to peanuts, then you may substitute almond or cashew butter and even sunflower seed butter (we love the entire line of 88 Acres sunflower seed butters). We love all of the potential substitutions you may make for this recipe to tailor it to your particular tastes and desires.

Spicy Thai Crunch Salad with Goji Berries

Spicy Thai Crunch Salad with Goji Berries


  • 1/four cup goji berries
  • half of head napa cabbage, shredded
  • half of English cucumber, halved and thinly sliced
  • 1 natural purple bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 2 inexperienced onions, sliced diagonally
  • 1 cup shelled, natural edamame
  • 1 tbs. natural peanut butter (sub cashew or almond butter or sunflower seed butter)
  • 1 tbs. gluten-free tamari (sub coconut aminos)
  • 1 tbs. seasoned rice vinegar
  • 1 tbs. low-sugar apricot preserves
  • 1/four tsp. purple pepper flakes


  1. 1. Place the goji berries in a bowl and canopy with water. Let soak for no less than 20 minutes or till plump. Drain and pat dry with a paper towel.
  2. 2. In a big bowl, mix the cabbage, cucumber, bell pepper, carrots, inexperienced onions, and edamame. Toss to mix.
  3. three. In a jar, mix the peanut butter, tamari, vinegar, apricot preserves, and purple pepper flakes. Seal with a lid and shake to mix. Add the dressing to the salad and toss once more to evenly coat the salad with the dressing. Add the goji berries and toss once more.
Amount Per Serving
Calories 236
% Daily Value*
Total Fat
5.2 (g)
Saturated Fat
Trans Fat
Total Carbohydrate
37.2 (g)
Dietary Fiber
12 (g)
Vitamin A

Vitamin C



* Percent Daily Values are based mostly on a 2,000 calorie weight loss plan. Your every day values could also be greater or decrease relying in your calorie wants.


Spicy Thai Crunch Salad with Goji Berries


This entry was posted in Recipes and tagged apricot jam, carrot, chewy, clear consuming, scrumptious, edamame, power, English cucumber, fat-free, fiber, goji berries, wholesome, immune system, low calorie, nappa cabbage, peanut butter, peanut dressing, protein, recipe, purple bell pepper, rice vinegar, salad dressing, savory, spicy, candy, tamari, tart, thai salad, veggies. Bookmark the permalink.

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