This bright, colorful veggie salad is bursting with Thai inspired flavors, crunch and creamy dressing. It’s easy to pull together and makes a great meal prep side dish for a busy week.
Eating more Vegetables
Last month, I read the book Fiber Fueled by Will Bulsiewicz and since then my goal everyday is to find ways to work more plants into my meals. Highly recommend this book by the way.
Including a variety of colorful plant based foods into your meals is a great way to get –
- more fiber
- all the different vitamins, minerals and nutrients your body needs
- improve your gut health
PS – did you know that most people do not get anywhere near their recommended amount of dietary fiber? Check out this post for more info – The #1 Thing Missing from your Diet, Dietary Fiber.
This Thai Inspired Veggie Salad is such an easy dish to put together. It also holds up well, so you can meal prep it and have it on hand for a great side dish or lunch.
Thai Inspired Veggie Salad
My husband’s step mother is from Thailand and I love when we get together because we always eat these flavorful, brightly colored dishes that include lots of veggies.
This salad was inspired by a spicy Thai salad from our local Thai restaurant. It’s packed with crunchy veggies, a creamy peanut sauce and topped with fresh herbs and peanuts.
We made our version quick to make by taking a shortcut and using bagged cabbage slaw. You could definitely chop up your own cabbage and carrots. We also used almond butter in our dressing in place of peanut butter simply because that’s what we had on hand. You can use whatever nut butter you prefer.
Since I wanted the kids to be able to enjoy this salad as well, I didn’t add any spice other than a pinch of red pepper flakes. The original dish from our local restaurant has hot peppers added, so if you want to add more spice you can add hot peppers to the salad or hot sauce to the dressing.
Thai Inspired Veggie Salad with Creamy Dressing, gluten free
Ingredients
Peanut Dressing
- 1/3 cup Almond Butter (or nut butter of your choice)
- 2 Limes, juiced
- 1/3 cup Liquid Aminos (or soy sauce if you prefer)
- 1 tbsp Rice Wine Vinegar
- 1/2 tsp Ground Ginger
- 2 Cloves Garlic, minced
- Pinch Red Pepper Flakes
Veggie Salad
- 1 16 oz bag Cabbage or Broccoli Slaw
- 2-3 Bell Peppers, assorted colors, chopped
- 4 Scallions, sliced
- 1/4 cup Peanuts, roughly chopped
- 1/2 cup Cilantro, chopped
- 1 tsp Sesame Seeds
Instructions
- For the dressing, combine the almond butter, lime juice, liquid aminos, rice wine vinegar, ground ginger, garlic and red pepper flakes in a small bowl or jar. Mix well. Note – if the sauce is too thick, you can add a little water to thin it to your desired consistency.
- In a large bowl, combine the cabbage/broccoli slaw, chopped bell peppers, scallions, and peanuts.
- Add the dressing, mix to combine and then garnish with fresh cilantro and sesame seeds
More Veggie Salads
Check out some of our favorite vegetable salads below if you are looking for new recipe ideas.
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