Chopped Thai Satay Salad with Peanut-Ginger Dressing

origin: Alexandra Stafford of


1/2 cup raw, unsalted peanuts (or other nut)
1/2 head ( about 1.5 lbs.) green or red cabbage
1/2 teaspoon kosher salt, optional
2 – 3 carrots (about 1/2 lb.), unpeeled, ends trimmed
2 small beets (about 1 lb.), unpeeled, ends trimmed, see notes above
3 to 6 scallions, thinly sliced
1 cup fresh cilantro, roughly chopped

1/4 cup peanut butter or other nut butter
3 tablespoons fresh lime juice
2 garlic cloves, finely minced or grated
2 teaspoons grated (or finely minced) fresh ginger
2 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon maple syrup
pinch cayenne, optional
Flaky sea salt



Make the salad:

Heat the oven to 350ºF. Spread the peanuts out in a single layer on a small baking dish. Transfer pan to oven and toast till lightly golden, about 10 minutes.
Shred the cabbage finely and transfer to a large bowl. If your cabbage is a little tough, sprinkle it with the 1/2 teaspoon salt. Toss. Briefly massage. Set aside.
Shred the carrots and beets finely. A food processor with a shredder attachment can be handy for this step. Add to the bowl with the cabbage.

Make the dressing:

In a medium bowl, stir together the peanut butter, lime juice, ginger, garlic, soy sauce, sesame oil, and maple syrup. Season with a pinch of sea salt. Stir until smooth. If necessary, thin with water a tablespoon at a time.


Add dressing to the bowl with the cabbage, carrots and beets. Toss to coat. Add the scallions, cilantro, and peanuts, and toss again. Serve or transfer to storage containers and store in fridge.

meal or course
first course, hors d'oeuvre, salad, side, vegetable dish