Thai Salad with Peanut Dressing
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.
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Prep Time: 15 minutes -
Total Time: 15 minutes
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Yield: 8 servings 1x -
Category: Salad -
Method: By Hand
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Cuisine: Thai
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Ingredients
Salad:
- 3 cups red cabbage, shredded
- 3 cups green cabbage, shredded
- 2 carrots, peeled into ribbons or finely chopped
- 1 handful coriander, chopped
Peanut Dressing:
- 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
Instructions
- 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!
Nutrition
- Serving Size: 1 serving
- Calories: 123 calories
- Sugar: 7 grams
- Fat: 7 grams
- Carbohydrates: 13 grams
- Fiber: 3 grams
- Protein: 4 grams
Find it online: https://kaynutrition.com/thai-vegetable-salad/