Thai Salad with Peanut Dressing

This Thai Salad with Peanut Dressing has all the components of Thai spring rolls and is seriously addictive!

If you have been following me for awhile, you know that I love peanut sauce. I have quite a few recipes with peanut sauce already, and I am sure that I will find new ways to make more in the future.

This Thai Salad with Peanut Dressing is pretty light, with only the dressing and peanuts to add any heavy component. If you want some extra protein, you could add some Ginger Garlic Tofu. The only reason I didn't is because I wanted to keep things lighter today.

The dressing, which you will have more than the salad calls for is delicious on Thai Pizza as well (just don't add the water to thin it out). This salad is sweet and savory at the same time. It makes a wonderful light lunch or side salad.

Other Easy Salads You Might Like

• Thai Green Curry Salad with Cashews
• Sweet Potato Salad with Agave Mustard Dressing
• Garden Salad with Herbed Croutons and Vegan Ranch Dressing
• Vegan Broccoli Salad with Dried Cranberries

Thai Salad with Peanut Dressing

This vegan Thai salad is perfect served on the side or as a main dish.

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5 from 1 vote

Thai Salad with Peanut Dressing

This Thai Salad with Peanut Dressing has all the components of Thai spring rolls and is seriously addictive!

Course Salad

Cuisine vegan, gluten free

Keyword Thai salad, vegan salad with peanut dressing

Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Calories 124kcal

Author Willow Moon

Ingredients

Peanut dressing - you will have extra!

• ½ cup peanut butter
• ½ cup light coconut milk
• 1 tablespoon rice vinegar
• 1 tablespoon coconut sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon low sodium gluten free tamari
• 1 clove garlic minced
• 2 teaspoons minced ginger
• 1 teaspoon sriracha
• water to thin if not using all of it on the same day

Salad

• 3 cups spinach / spring mix blend
• 2 tablespoons julienned red pepper
• 2 tablespoons julienned carrot
• 2 tablespoons peeled and julienned cucumber
• 2 tablespoons cilantro
• 2 tablespoons crushed peanuts

US Customary - Metric

Instructions

• Peanut Dressing: Mix all ingredients in high speed blender or Nutribullet until garlic and ginger are well blended. If you don't have either, then make sure garlic and ginger are very finely minced before blending. After refrigerating, you will notice the dressing thickens. You will need to add water for a thinner consistency.
• Salad: Layer lettuce mix, chopped vegetables, and peanuts in two bowls (or one if you're hungry!), then top with dressing.

Notes

For nutrition facts see both nutrition fact labels below.

*If you don't want to use all the dressing on salads, you can make Thai Pizza instead! Just don't add water to the dressing.

Nutrition

Calories: 124kcal | Carbohydrates: 15g | Protein: 7g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 105mg | Potassium: 772mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6855IU | Vitamin C: 95.5mg | Calcium: 57mg | Iron: 2.6mg

Did you make this recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.