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Thai Peanut Salad with colorful vegetables and creamy peanut dressing

Thai Peanut Salad

A vibrant, hearty mix of fresh greens, crunchy vegetables, and a creamy peanut dressing that elevates your meals with flavor and nutrition.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Asian, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups mixed salad greens Use favorites like romaine, spinach, or spring mix.
  • 1 cup shredded carrots Can substitute with shredded zucchini.
  • 1 each bell pepper, sliced Pick any color or combine different hues.
  • 1 cup cucumber, sliced Can substitute with radishes for a spicier crunch.
  • 1/2 cup red cabbage, shredded Alternatively, use Savoy cabbage.
  • 1/4 cup chopped peanuts Substitute with sunflower seeds or almonds if allergic.
Peanut Dressing
  • 1/2 cup peanut butter Almond butter can be used as a substitute.
  • 2 tablespoons soy sauce Choose low-sodium soy sauce if desired.
  • 1 tablespoon lime juice Can replace with apple cider vinegar.
  • 1 tablespoon maple syrup or honey For sugar-free, use a natural sweetener like stevia.
  • 1 teaspoon grated ginger Use powdered ginger if fresh is not available.
  • 2 tablespoons water Adjust amount to desired dressing thickness.

Method
 

Preparation
  1. In a large bowl, combine the salad greens, carrots, bell pepper, cucumber, and red cabbage.
  2. In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, and water until smooth.
  3. Pour the peanut dressing over the salad and toss to combine thoroughly.
  4. Top with chopped peanuts for added crunch.
  5. Serve immediately or store in the refrigerator for meal prep.

Notes

Store leftovers in an airtight container for up to three days. To maintain crunchiness, store the dressing separately. Freezing is not recommended for the salad.