Thai Salad Recipe
This easy Thai Salad recipe is a great summer salad, filled with healthy grains, veggies and fats for a whole meal in a bowl!
Equipment
- Vegetable Peeler
Ingredients
For the Salad
- 1¼ cups cooked couscous measured after cooking
- 1 cup purple cabbage shredded
- ½ cup green cabbage shredded
- ½ cup fresh carrot shredded
- ½ cup bell pepper sliced lengthwise
- ¼ cup fresh cilantro finely chopped
- 2 tbsp roasted peanuts
For the Sauce
- 2 tbsp creamy natural peanut butter room temperature
- 1½ tbsp tamari soy-free option: coconut aminos
- ½ tbsp 100% pure maple syrup
- ½ tbsp rice wine vinegar
- ½ tsp sesame oil
- ½ tsp fresh ginger grated
- ¼ lemon juiced // or equivalent amount of lime juice
- Pinch pink salt as needed
Optional Toppings
- lemon wedges, cilantro or peanuts
Instructions
For the Salad
- Mix all ingredients together in a bowl until they are thoroughly combined.
For the Sauce
- Mix all ingredients in a separate bowl until a smooth sauce is made.
- Pour this over the salad right when you are ready to serve. Optionally, top with lemon wedges, extra cilantro and peanuts.
Notes
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Storage
- Store the salad and the sauce separately in airtight containers in the refrigerator for up to three days. Mix sauce and salad when ready to serve.