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.
Servings: 4 servings
Ingredients
- 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 tablespoons coconut aminos
- 1 lemon zest, and juice
- 1 tablespoon honey
- 2-3 tablespoons water to thin the dressing as desired
Optional add on
- 1 tablespoon Sesame Oil
- 2 tablespoons rice wine vinegar
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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