Thai Salad
Chock full of colorful, hearty veggies and drizzled with the sweet and tangy Thai-inspired dressing, this Thai Salad is crunchy, refreshing and ready in 20 minutes!
Servings: 6 servings
Calories: 78kcal
Equipment
Ingredients
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- 2 carrots julienned
- 5 radishes halved and thinly sliced
- 2 green onions, chopped use just the green part
- 1/4 cup cilantro leaves
For the dressing
- 4 tablespoons coconut aminos or Tamari
- 2 tablespoons coconut sugar
- 2 teaspoon honey
- 2 tablespoons lime juice
- 2 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 teaspoon red pepper flakes
Garnish
- 1/2 teaspoon sesame seeds toasted (optional garnish)
Instructions
- Use a mandolin to shred the cabbages. Julienne the carrots and cut and chop the rest of the veggies. Rough chop the almonds or buy the sliced ones from the store. Set aside.
- Add all the dressing ingredients in a bowl of measuring cup and whisk till combined. Set aside.
- Add all the veggies to a large salad bowl, drizzle just enough dressing to coat the veggies without drenching them and garnish with almonds and herbs. Enjoy immediately.
Video
Notes
- Dress the salad just before serving. Although most vegetables are hearty and won't wilt quickly, it is best not to store them with the dressing for too long, as they will lose their "crunch".
- Use hearty vegetables to prolong the life of this salad. Cabbage, carrots, and radish all last longer than most veggies. Water-rich and delicate veggies like tomatoes, cucumbers, and lettuce would spoil much faster, and so I have intentionally left them out.
- Ideally, add herbs and dressing just before serving the salad.
- Don't overdress the salad. This salad only needs a thin coating of the dressing. It is best not to drown it in the dressing. Of course, this is based on your preference.
- Use the right tools to speed up the prep and for the best results. Use a mandolin for perfectly shredded cabbage. And a julienne peeler is a game-changer for carrots! You could use the mandolin for all the veggies, but I used both to make it more visually appealing and easier to eat.
Nutrition
Calories: 78kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 273mg | Potassium: 256mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3960IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 1mg
