Veg Thai Salad/Vegetable Salad/Healthy vegetable salad/Thai Style vegetable salad/Salad recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers healthier fats while sunflower seed butter is nut-free.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a similar flavor profile.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos provide a lower-sodium option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat while canola oil is more budget-friendly.

Transfer 2 tablespoons of roasted peanuts to a ziploc bag and break them into smaller pieces using a rolling pin.

Prepare the veggies: finely shred 2 cups of cabbage, slice 2 medium carrots, slice 3 small cucumbers, slice 2 tomatoes, slice 1 bell pepper, and thinly slice red onion as desired. Add 2-3 tablespoons of fresh coriander leaves.

Mix the prepared veggies well.

For the dressing, combine 1.5 tablespoons of low sodium soy sauce, 0.5 tablespoon of red chili sauce, 1 tablespoon of extra virgin olive oil, 1.5 tablespoons of honey, juice from half a lime, 1 teaspoon of crushed garlic, and 0.5 teaspoon of crushed ginger.

Mix the dressing well until combined.

Add the dressing to the salad and coat the veggies evenly.

Sprinkle red chili flakes if you want more heat.

Add half of the roasted peanuts to the salad.

Mix the salad again to ensure the dressing coats all the veggies.

Taste and add salt if needed.

Garnish with the remaining peanuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens