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Healthy Thai Salad with Peanut Dressing

Thai-inspired salad with romaine, red cabbage, mango, carrots, yellow bell pepper, basil, cashews and peanut dressing
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This recipe is vegan, healthy, full of flavor and crunch. Not only is this thai salad delicious but it is also packed with superfoods and a variety of vegetables that will help you with your daily goal of “eating the rainbow”. 

Ingredients

Scale

For the Dressing: 

  • 1/4 cup organic, all-natural smooth peanut butter
  • 2 tablespoons rice vinegar
  • 3 tablespoons coconut aminos or low-sodium tamari
  • 1 tablespoon maple syrup
  • 2 teaspoons sesame oil
  • 1 inch grated ginger
  • 1 clove grated garlic
  • 1/2 cup cold water

For the Salad: 

  • 3 cups of shredded lettuce (I used an 8 oz clamshell of romaine)
  • 1 cup shredded red cabbage
  • 2 large carrots, shredded or chopped
  • 1 yellow or red bell pepper
  • 1/4 cup scallions/green onions, chopped 
  • 1 mango, chopped into cubes
  • 1/4 cup raw cashews
  • 1/4 cup basil, chopped 

Instructions

  1. Add all the salad ingredients to a large mixing bowl.
  2. Make the salad dressing by either mixing all the ingredients in a bowl until well combined, or put into a food processor and mix well. 
  3. Plate the salad mixture on 2 plates and serve with 2 tablespoons of dressing. 

Notes

  • Dressing serving is 2 tablespoons. 
  • Recipe will make extra dressing. Dressing can be stored for up to 5 days. 
  • If you are making the salad in advance, do not dress the salad until ready to serve. 

Nutrition

Find it online: https://eatbeautifullyblog.com/thai-salad-with-peanut-dressing/