Thai Salad
This salad came to be a staple in my kitchen because of my husband, who especially loves Thai cuisine. I originally created this recipe while we were dating. He loved it so much that it seemingly became a permanent dish whenever we got together, whether it was for an easy lunch or a healthy dinner. He inspires me!
I’ve always liked a little crisp and crunch in my salads, and this Thai-inspired salad definitely has it all. Even if you’re not a fan of peanut butter, I still recommend giving this one a try. It’s not only easy to make, but delicious and versatile. You can comfortably add your choice of protein to this salad. I just love the blend of flavors and textures here, especially the fresh cilantro. Or, if you are not a fan of cilantro, then basil or mint make great substitutes!
This recipe calls for peanut sauce, which can be made ahead of time. It stores well and also works as a great sauce for noodle dishes or as a flavorful, spicy dip.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. I am always happy to learn about people’s food choices and preferences!
Thai Salad
Ingredients
- 2 cups Green or White Cabbage shredded
- 1 Carrot medium size, shredded
- 2 tbsp Cilantro minced
- 1 string Green Onions thinly sliced
- ½ cup Peanut Sauce
Garnish
- 2 tbsp Peanuts diced
Instructions
- In a medium size mixing bowl add cabbage, carrot, cilantro, green onion, and peanut sauce. Toss together.
- Top with peanuts and serve chilled.
My husband and I both liked it. I made a huge amount…tripled the recipe and had enough for lunch today. I have enough peanut sauce left over I may make it again later this week!