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Thai inspired veggie salad with peanut dressing
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Thai Inspired Veggie Salad with Creamy Dressing, gluten free

This bright and colorful veggie salad is tossed in a creamy almond sauce and makes a great vegetarian side dish or lunch addition.
Course Salad
Cuisine thai
Keyword veggie salad
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4
Author Brynn McDowell, RDN at The Domestic Dietitian

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