Thai Vegetable Salad
This Thai Vegetable Salad is a really fun Asian twist on a traditional coleslaw; loaded with flavour and colours it adds a little spice to any summer BBQ.
To be honest, I didn’t know what to call this recipe… Thai Coleslaw? Thai Chopped Veggie Salad? Thai Cabbage Salad? Thai Root Vegetable Salad? I suppose it could have been any of the above, because the real star of this salad is the dressing. Oh. The. Dressing. You could pretty much chop up any veggies and leafy greens you like, toss the dressing on and I promise you’ll love it. I opted to ribbon the carrots and shred the cabbage, but you could really cut it any way you like, or even buy a pre-chopped cabbage mix at the grocery store.
I think the dressing tastes best with peanut butter, but if you can’t eat peanuts, almond butter or cashew butter work just as well. Plus, if you like this dressing I’ve got many more just like it! Be sure to grab a copy of my Simple Salad Dressings eBook with 16 tasty dressing for everyday salads!
Thai Vegetable Salad
The dressing in this recipe is made with peanut butter, but it can easily be swapped for cashew or almond butter while still ensuring an incredible flavour.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salads, Sides
- Cuisine: Vegetarian, Gluten-Free, Dairy-Free
- 3 cups red cabbage, shredded
- 3 cups green cabbage, shredded
- 2 carrots, peeled into ribbons or finely chopped
- 1 handful coriander, choppedDressing Ingredients:
- 1/3 cup nut butter (peanut, almond or cashew)
- 1 tablespoon tamari or gluten-free soy sauce
- 2 teaspoon ginger root, freshly grated
- 1 lime, juiced
- 1 tablespoon honey
- 1 tablespoon. sesame oil
- Optional: chopped nuts, lime wedges
- Prepare the dressing. In a small bowl, whisk together all of the dressing ingredients until smooth. You want it to be a little thick, however if you find it too thick, add a little splash of water to thin it as needed.
- Prepare the salad. Using a knife, grater or mandolin, cut the cabbage into long strips. I used half of one small green cabbage and one small red cabbage to get about 6 cups of shredded cabbage.
- Using a peeler, peel and remove the outer skin from the carrots, and then peel the carrots into long ribbon-like strips.
- In a large bowl, combine the cabbage and carrots. Roughly chop the coriander and add to the mixture.
- Toss the salad with 1/2 of the dressing to begin, and top with chopped nuts and extra lime wedges. The extra dressing can be added if needed, or stored in the fridge for a later use.
- Serve and enjoy!