Thai Peanut Salad
Fresh, nutty, and zesty, this Thai Peanut Salad is just bursting with flavor! Ready in just minutes, this is a quick and easy side dish, or add some healthy protein to make it a meal. It's naturally gluten-free and vegetarian, and can easily be made vegan.
Prep Time20 minutes mins
Cook Time0 minutes mins
Total Time20 minutes mins
Course: Salad, Side Dish
Cuisine: thai
Diet: Low Fat
Servings: 4 servings
- 1 medium head cabbage shredded
- 2 carrots shredded
- 1/2 bunch green onions sliced
- 1 red bell pepper thinly sliced
- 1/2 bunch cilantro chopped
- 2/3 cup chopped roasted peanuts
- Kosher salt and pepper to taste
Dressing:
- 1/4 cup creamy peanut butter
- 2 tbsp coconut aminos
- 1 lemon zest, and juice
- 1 tbsp honey
- 2-3 tbsp water to thin the dressing as desired
Whisk the dressing in a large bowl until smooth. Add water as needed to thin it until it reaches your desired consistency.
Stir in the cabbage, carrots, green onions, pepper, cilantro, and peanuts.
Season to your taste and thoroughly toss to coat the salad with the creamy peanut dressing.
- Add a protein to make it a meal: Round out this recipe with a healthy protein like chicken, turkey, or fish. It's so filling this way!
- Double the Thai Salad Dressing and save some for salads throughout the week.
- Make it vegan by adding maple syrup instead of honey.
- Make it paleo by adding almond butter instead of peanut butter, and slithered almonds or crushed pecans instead of peanuts.
- Store in an airtight container for up to 3 days.
Calories: 346kcal | Carbohydrates: 34g | Protein: 14g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 990mg | Potassium: 872mg | Fiber: 11g | Sugar: 17g | Vitamin A: 6287IU | Vitamin C: 138mg | Calcium: 144mg | Iron: 2mg