Thai Salad. Yes, it is spring, and produce is here! It is a beautiful thing that year after year, we can count on nature to do it's thing, and provide a bounty of colorful, healthy produce.

Combining some of my favorites, and topping with a yummy Cilantro Peanut Dressing, this salad is a keeper. Vegan, gluten free and dairy free.

Recipe

Thai Salad

Alkaline Recipes

Thai Salad is full of beautiful, colorful, healthy fruits and vegetables. What could be more delicious than that?

5 from 1 vote

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Prep Time 20

Total Time 20

Course Main Course

Cuisine American

Servings

Calories 285 kcal

Ingredients

Salad

4 cups purple cabbage
1 red or yellow pepper, chopped the multicolored pepper I used is called "Enjoya" and I bought it at Trader Joe's
¼ cup green onion or leek
½ cup shredded carrots
½ cup pineapple, sliced
½ cup cucumber, chopped
¼ cup cilantro garnish
¼ cup peanuts garnish

Cilantro Peanut Dressing

½ cup water
2 tablespoon lime juice
½ teaspoon sea salt
2 tablespoon maple syrup
2 tablespoon chili sauce
½ cup peanuts
1 teaspoon lime zest

Instructions

Salad

Add all salad ingredients to bowl. Top with dressing and garnish with chopped cilantro and peanuts.

Cilantro Peanut Dressing

Add all ingredients EXCEPT cilantro to high speed blender. Blend until smooth. Add cilantro and pulse until mixed, but leave some cilantro visible for a chunkier dressing.