Thai Vegetable Salad

Thai Salad with Peanut Dressing

Author: Stephanie Kay

Although this Thai salad calls for a peanut dressing, it can easily be swapped for cashew or almond butter while still ensuring an incredible flavour.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: By Hand
  • Cuisine: Thai
Units Scale



Peanut Dressing:


  1. 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.
  2. 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.
  3. Using a peeler, peel and remove the outer skin from the carrots, and then peel the carrots into long ribbon-like strips.
  4. In a large bowl, combine the cabbage and carrots. Roughly chop the coriander and add to the mixture.
  5. 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.
  6. Serve and enjoy!