Thai Salad. Yes, it is spring, and produce is here! It is a beautiful thing that year after year, we can count on nature to do it’s thing, and provide a bounty of colorful, healthy produce. Combining some of my favorites, and topping with a yummy Cilantro Peanut Dressing, this salad is a keeper. Vegan, gluten free and dairy free.
Thai Salad
Thai Salad is full of beautiful, colorful, healthy fruits and vegetables. What could be more delicious than that?
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 285 kcal
Ingredients
Salad
- 4 cups shredded purple and white cabbage
- 1 red or yellow pepper, chopped the multicolored pepper I used is called "Enjoya" and I bought it at Trader Joe's
- 1/4 cup green onion or leek
- 1/2 cup shredded carrots
- 1/2 cup pineapple, sliced
- 1/2 cup cucumber, chopped
- 1/4 cup cilantro garnish
- 1/4 cup peanuts garnish
Cilantro Peanut Dressing
- 1/2 cup water
- 2 tbsp lime juice
- 1/2 tsp sea salt
- 2 tbsp maple syrup
- 2 tbsp chili sauce
- 1/2 cup peanuts
- 1 tsp lime zest
Instructions
Salad
-
Add all salad ingredients to bowl. Top with dressing and garnish with chopped cilantro and peanuts.
Cilantro Peanut Dressing
-
Add all ingredients EXCEPT cilantro to high speed blender. Blend until smooth. Add cilantro and pulse until mixed, but leave some cilantro visible for a chunkier dressing.
Nutrition Facts
Thai Salad
Amount Per Serving
Calories 285
* Percent Daily Values are based on a 2000 calorie diet.
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