A quick and easy Thai Salad with peanut sauce. Flavorful, colorful, crunchy, gluten-free, and plant-based salad that can be made last minute, and is great to share! Gluten-Free, Vegetarian/Vegan, + Grain-Free!
The peanut sauce is great not only for this Thai Salad but as a dressing for any salad! It is definitely my go-to!
This recipe is a peanuty, fresh, crunchy, satisfying salad that comes together in 10-15 minutes!
Keep it Fresh
If you do not plan on serving right away, then place the salad in the refrigerator in an airtight container, keep the peanut sauce separately, and then drizzle over when ready to serve! However, this is really good leftover as well!!
Diversifying your Salad!
You can add or remove so many different ingredients in this Thai Salad!
Other Ingredients to Consider
While I listed only the vegetables I had on hand at the time, you can add basically whatever you want in a salad. You can use any veggies in this recipe or remove some and add your own!
- Romaine Lettuce (thinly chopped)
- Other Nut Butters
- Coconut Aminos / Instead of Tamari!
- Dash of red pepper Flakes/ Cayenne Pepper for a spice!
- Sesame Seeds
Thai Salad; Preparing the Vegetables
First things first! If you can, try to get your produce from local farmers! Here is a post about why it is important to buy from local farmers!
I use my Food Processor with the shredding disk to slice the Cabbage perfectly – similar to coleslaw! If you don’t have a food processor, then just slice thin 2-3 inch long strips!
I do the same thing as the cabbage using the Food Processor! Again, if you don’t have one, you can use a cheese grater!
It is up to you to leave them whole, or to chop them! I like them whole.
I use the cheese grater to grate the ginger, and that works well for me!
Any additional vegetables you choose to add, just slice them thin!
Buying in Bulk!
Does it Keep?
This recipe will keep in the fridge for about 5 days. Store it in an air-tight container to keep fresh.
Thai Salad with Peanut Sauce Recipe
Thai Salad with Peanut Sauce
- 4 Cups Cabbage (Red or Green/Both!) thinly chopped
- 2 Cups Carrots, shredded
- ½ Cup Raw Cashews
- 1 Thumb Fresh Ginger Minced Optional
- ¼ Cup Peanut Butter
- 1 Lime, Juiced
- 3 Tbsp Oil of choice (I used olive)
- 3 Tbsp Tamari Sauce
- 2 Tbsp Maple Syrup
- Salt & pepper to taste
You’ll also love…
- Instant Pot Hummus
- Coconut Rice With Ginger Peanut Sauce
- Paleo Salted Caramel Tahini Almond Chocolate Bars
- Iced or Warm Matcha Latte
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