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Thai Chopped Salad

The perfect summer salad that packs a big flavor punch while being light and refreshing at the same time. It's also vegan, gluten free, and grain free to fit any diet type.

Ingredients

Salad Ingredeints

  • 3 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 2 handfuls spinach
  • 1 red bell pepper, finely sliced
  • 1/4 cup green onions, finely sliced
  • 3 tbsp chopped cilantro
  • 1 lime, sliced (for garnish)
  • 1/3 cup raw cashews

Peanut Butter Dressing

  • 1/2 cup salted creamy peanut butter
  • 1/4 cup coconut aminos or gluten free soy sauce
  • 2-3 tbsp maple syrup (adjust to desired sweetness)
  • 1/4 tsp red pepper flakes
  • 2 limes, juiced (about 3-4 tbs)
  • salt and pepper (to taste)

Instructions

  • Add the cabbage, carrots, spinach, red bell pepper and cilantro into a large mixing bowl. Toss to combine. 
  • In a small bowl, whisk together ingredients for the nut butter sauce. You want it to drizzle easily, so you may need to add a few tablespoons of water to thin it out depending on how thick your peanut butter is. 
  • Mix in the dressing with the vegetables, and toss until completely coated. 
  • Top with raw cashews and serve with a slice of lime to squeeze for garnish
  • Serve immediately