Thai Salad with Peanut Dressing
This Thai Salad with Peanut Dressing has all the components of Thai spring rolls and is seriously addictive!
Servings: 2
Calories: 77kcal
Equipment
Ingredients
Peanut dressing
- ¼ cup peanut butter
- ¼ cup full-fat coconut milk or light coconut milk
- 1 ½ teaspoons rice vinegar
- 1 ½ teaspoons coconut sugar
- 1 ½ teaspoons toasted sesame oil
- 1 ½ teaspoons low sodium gluten free tamari
- 1 clove garlic minced
- 1 teaspoon minced ginger
- ½ teaspoon sriracha sauce
- Water to thin (optional)
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
Instructions
Peanut Dressing
- Add all peanut sauce ingredients into a mixing bowl. Whisk.
Salad
- Layer lettuce mix, chopped vegetables, and peanuts in two bowls (or one if you're hungry!), then top with dressing.
Notes
After refrigerating, you will notice the dressing thickens. You will need to add water for a thinner consistency.
The dressing will last 5 days in an airtight container in the fridge. You'll have more than needed for this salad.
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.
For nutrition facts see both nutrition fact labels below. The first label is for the salad only.
Nutrition
Calories: 77kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 29mg | Potassium: 267mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3516IU | Vitamin C: 27mg | Calcium: 26mg | Iron: 1mg
