This colorful Thai salad is a satisfying spring entrée-in-a-bowl. Sweet, crunchy vegetables are tossed in a heavenly spicy peanut butter sauce. It was inspired by two classic Asian dishes: pad Thai and soba with peanut sauce.
Because of the peanut butter sauce, this Thai salad is both hearty and substantial, but if you want to bulk it up even more, add chopped cashews to the final mix. For more protein, edamame beans or poached chicken breast would also be a nice addition.
Feel free to substitute any preferred nut butter for the peanut butter here. And the sauce is more of a template than a hard recipe you need to follow. For spicier results, add more Sriracha and less lime juice. For less spice, do the opposite.
Raw Thai Salad Recipe With Sriracha-Cilantro Dressing
Makes 2 large or 4 small servings
½ medium head purple cabbage, shredded (about 2 cups)
2 medium carrots, julienne
1 red bell pepper, julienne
1 green zucchini, julienne
1/2 cup chopped fresh cilantro
1 tablespoon finely minced fresh ginger
¼ cup smooth or chunky peanut butter
2 tablespoons Sriracha sauce
2 tablespoons lime juice
Sea salt or soy sauce, to taste
From the Organic Authority Files
Combine cabbage, carrots, bell pepper, zucchini, cilantro, and ginger in a large mixing bowl. Toss to mix; set aside.
Whisk together peanut butter, Sriracha, lime juice, and salt or soy sauce to taste in a small mixing bowl. Alternatively, blend in food processor until desired consistency is reached.
Pour dressing over cabbage mixture. Toss well and serve.
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Image by Kimberley Stakal