Description
A vibrant and refreshing Spiralized Thai Salad featuring crisp carrot, cucumber, and cabbage tossed with a creamy peanut dressing bursting with lime and Thai chili flavors. Perfect as a light lunch or side dish.
Ingredients
Scale
Vegetables
- 1 large carrot
- 1 English cucumber
- 1 red bell pepper, chopped
- 1 scallion, chopped (green part only)
- 1 small red cabbage
- Handful chopped cilantro
Dressing
- 1/4 cup peanut butter
- 1 clove garlic, minced
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- Juice from 1.5 limes
- 1/4 teaspoon powdered ginger
- 1/4 cup water
- Thai chili paste (optional), to taste
Instructions
- Prepare the dressing: Add the peanut butter, minced garlic, rice vinegar, soy sauce, sesame oil, lime juice, powdered ginger, water, and optional Thai chili paste to a blender. Blend until smooth and creamy. Set aside.
- Spiralize the vegetables: Using a spiralizer, process the carrot on the angel hair setting, the cucumber on the straight blade setting, and the cabbage on the chipping blade. Transfer the spiralized veggies to a large salad bowl.
- Add remaining vegetables: Add the chopped red bell pepper, scallion greens, and chopped cilantro to the bowl with the spiralized vegetables.
- Toss and serve: Pour the prepared dressing over the salad and toss to coat evenly. Serve immediately to enjoy the freshness and crisp texture. Any leftover dressing can be stored in an airtight container in the refrigerator for a few days.
Notes
- Use fresh vegetables for the best crunch and flavor.
- The dressing can be adjusted in spiciness by varying the amount of Thai chili paste.
- Serve immediately after dressing to maintain crispness; leftovers may become soggy.
- The dressing keeps well refrigerated for up to 3 days.
