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!
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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)
- Onions
- Peppers
- Cucumbers
- Beets
- Cilantro
- Turmeric
- 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!
Cabbage:
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!
Carrots:
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!
Cashews:
It is up to you to leave them whole, or to chop them! I like them whole.
Ginger:
I use the cheese grater to grate the ginger, and that works well for me!
Additional Vegetables:
Any additional vegetables you choose to add, just slice them thin!
Other Ingredients!
- Peanut Butter
- Lime
- Oil of choice (I used olive)
- Tamari Sauce
- Maple Syrup
- Salt & pepper to taste
Buying in Bulk!
Many times I purchase items in bulk as it is much cheaper to do so. That being said, I typically buy my nuts in bulk from nuts.com or anuts.com, both are great options!
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
Ingredients
Salad Ingredients
- 4 Cups Cabbage (Red or Green/Both!) thinly chopped
- 2 Cups Carrots, shreddedΒ
- Β½ Cup Raw Cashews
- 1 Thumb Fresh Ginger Minced Optional
Peanut Sauce
- ΒΌ 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
Instructions
- Combine all the ingredients for the salad, toss well
- In a mason jar, add all the ingredients for the peanut sauce (Peanut Butter, Lime Juice, Oil, Tamari Sauce, Salt + Pepper), and shake well!!
- Mix the Peanut Sauce and the Salad ingredients together and serve!!
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I spent 5 weeks on a spiritual journey with my husband and immersed myself in the age-old traditions and rituals of yoga on Koh Phangan island in the Gulf of Thailand. Focusing on Hatha and Vinyasa Yoga. Completing my 200-Hr Yoga Teacher Training. Learn more about my experience here!
I then received my Integrative Nutrition Health coach training from the Institute for Integrative Nutrition, where I learned about more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, I will help you create a completely personalized βroadmap to healthβ that suits your unique body, lifestyle, preferences, and goals. Learn more about my training.
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Yoga inspires me to live more mindfully in the present moment. It has taught me to be stronger, more flexible, fearless, and open, both mentally and physically, on and off the mat. Practicing various yoga techniques has helped me connect deeper with the body, mind, breath, and soul.
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