Spiralized Vegetable Thai Salad with Peanut Dressing
I can’t get enough of chopped vegetable salads. They’re filling from the dietary fiber in vegetables, they’re crunchy and flavorful, they save well in the refrigerator, and they’re a great way to use up leftover vegetables from the week.
This one bowl Thai salad is made up of spiralized carrots, bell peppers, and cabbage, diced green onions, chopped cilantro, peanuts, and the most delicious peanut dressing. If you want to add more protein to this salad, I suggest tossing in some chopped edamame, quinoa, or some shredded chicken.
The Thai salad is so colorful, the Thai peanut dressing recipe is perfectly balanced with sweetness and umami saltiness. Spiralizing vegetables makes this salad come together quickly and easily and looks much prettier than a traditionally sliced or chopped vegetable salad.
Nutritional Information & Recipe
Chopped Vegetable Thai Salad
- For the salad:
- 1 large carrot peeled, Blade D, noodles trimmed (or julienned)
- 1 large bell pepper Blade A, noodles trimmed
- 1 small purple cabbage shredded with Blade A
- ¼ packed cup fresh cilantro lightly chopped
- 1/2 cup diced green onions green parts only
- 1/3 cup roughly chopped peanuts
- For the dressing:
- 1/4 cup creamy peanut butter
- 1.5 tablespoon lime juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce or tamari, if gluten-free
- 1/2 tablespoon sesame oil
- 1/2 tablespoon honey
- 1 teaspoon grated fresh ginger
- 1/2 tablespoon sriracha or other Asian hot sauce
- 2 tablespoons of water to thin (or more as needed)
- Whisk together all of the ingredients for the dressing in the bottom of a large bowl. Taste and adjust, if necessary. Add in the carrots, bell peppers, cabbage, cilantro, green onions, and half of the peanuts. Toss together to combine well.
- When serving, sprinkle with remaining peanuts as a garnish.