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overhead shot of Thai Salad in a white bowl with a serving spoon and a green and white napkin

Vibrant Thai Salad


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5 from 3 reviews

Description

Full of colorful veggies, this Vibrant Thai Salad is vegan, gluten-free, and perfect for an anti-inflammatory diet!


Ingredients

Units Scale
  • 56 cups thinly sliced Napa cabbage
  • 56 cups thinly sliced red cabbage
  • 1 cup chopped cilantro leaves and stems
  • 2 medium/large carrots, cut into thin 2″ matchsticks
  • 1 large red bell pepper, cut into thin 2″ matchsticks
  • 1 cup cashews

For the Dressing

  • 1/2 cup natural almond butter
  • 1/4 cup tamari
  • 3 tablespoons water
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey (strict vegans can use maple syrup)
  • 1-inch square cube peeled ginger
  • 1 garlic clove
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Place all of the ingredients for the salad in a large bowl. Toss to combine.
  2. In a blender, blend all of the dressing ingredients until smooth and creamy.
  3. Drizzle the dressing on the salad ingredients. Toss to evenly coat the salad with the dressing. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: salad recipes
  • Method: chopping
  • Cuisine: thai

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 421
  • Sugar: 15.3 g.
  • Sodium: 720.3 mg.
  • Fat: 28.6 g.
  • Trans Fat: 0 grams
  • Carbohydrates: 34.1 g.
  • Fiber: 7.2 g.
  • Protein: 15.2 g.
  • Cholesterol: 0 mg.