Thai Salad with Peanut Sauce
This crunchy Thai salad with peanut sauce is going to be your new favorite salad! It’s bursting with flavor, full of nutrients, and tossed with the creamiest peanut dressing that I could honestly eat with anything.
If you’re not a huge salad fan, get ready to change that. This salad is quick, wholesome and can be customized to your liking! You can switch around the veggies with what you have on hand, but I personally love this combo because of all of the different flavors and textures.
The spicy peanut dressing is so good and creamy, it’s a staple in our house. I always say a salad is as good as its dressing. Gone are the days we fear creamy dressings- amirite?
Our bodies need fat. In fact, certain foods contain fat-soluble vitamins that require fat to better absorbed by our bodies.
I find myself prepping this salad at least once a week, especially towards the end of the week. I’m always left with one of each vegetable and some extra leafy greens, so its a perfect way to clean out the fridge.
Here are a few things I look for when making a salad
- a variety of colors and flavor (more colors = more nutrients)
- a little crunch- I love to add roasted nuts or seeds to salads
- something sweet to balance out the flavors- fresh or dry fruit, or a littler sweetener in the dressing
- a kick ass dressing!
This Thai salad with peanut sauce checks all of those boxes. You’ve got veggies of all colors (green, orange, red, purple), roasted cashews for an added crunch, natural sweetness from the bell peppers & peanut butter, and most importantly, a kick ass dressing.
Roasted cashews are key for this, but recently I’ve been using chili garlic cashews from Trader Joes! They’re such a game changer and add so much flavor.
Although this salad is satisfying as it, It would pair perfectly with a grilled piece of protein, like this honey garlic salmon!
I can’t wait to hear your thoughts when you try it. Be sure to tag me on Instagram if you make it!
Thai Peanut Salad
Ingredients
- 4 cups kale
- 2 cups lettuce, chopped
- 2 persian cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 carrots, peeled and thinly sliced
- 1 cup shredded cabbage
- 1/4 cup cilantro, chopped
- 1/3 cup roasted cashews, or peanuts
- 3-4 mint leaves, chopped
Peanut Sauce
- 1/3 cup natural peanut butter
- Juice from 1/2 lime
- 3 tbsp coconut aminos or low sodium soy sauce
- 2 tbsp honey or pure maple syrup
- 2 tsp sriracha
- 1 tsp grated ginger
- 1 clove of garlic, crushed
- 2 tbsp of water, or more if needed or sub coconut milk
- Salt to taste
Directions
- In a small blender or food processor, add the sauce ingredients and blend until smooth. You can also use an immersion blender for this step. Taste and adjust salt as needed. Add 1-2 tbsp more liquid as needed to thin the sauce out.
- Add the shredded kale, lettuce and remaining salad ingredients to a large bowl. Toss with the dressing and mix well.
- Serve with your favorite protein or as is!
Love this salad. I add grilled chicken I sauté in coconut oil and Thai chili sauce.
That sounds delicious!
Made this today without the mint because I didn’t have any and it was wonderful! Love the taste of the peanut dressing and the crunch of the veggies. Also added some avocado on top and it was the perfect lunch. Thanks, Gal!
SO delicious. My sister and I kept saying “this is so good” the whole time eating it haha.
Love that!!! So glad you two enjoyed it ❤️