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Vegan Thai Salad.- This vegan Thai salad is so beautiful, colorful and refreshing. Besides, it's made in just 15 minutes with healthy and natural ingredients.

Vegan Thai Salad

This vegan Thai salad is so beautiful, colorful and refreshing. Besides, it’s made in just 15 minutes with healthy and natural ingredients.

Ingredients

For the dressing:

  • 2 tbsp peanut butter
  • 1 tbsp agave syrup
  • 1 tbsp lemon juice
  • 1 tbsp tamari or soy sauce
  • 1 tbsp water
  • 1 tsp garlic powder
  • Sriracha to taste (optional)

For the salad:

  • 3 cups julienned romaine lettuce (150 g)
  • 1 cup julienned red cabbage (60 g)
  • 1 julienned carrot
  • 1/4 julienned red bell pepper
  • 1/4 julienned fresh mango
  • Chopped fresh cilantro and peanuts for garnish (optional)

Instructions

  1. To make the dressing just mix all the ingredients in a bowl.
  2. Chop all the salad ingredients and place them in a big mixing bowl.
  3. Add the salad dressing and stir until well combined.
  4. This salad is better fresh. Add the dressing just before serving. Store the salad ingredients and the dressing separately in the fridge for up to 3 days.

Notes

  • If you can’t eat peanuts, use any other nut butter or any healthy fat you like.
  • Any sweetener will do.
  • If you don’t eat soy, use coconut aminos or salt instead of the tamari/soy sauce.
  • Any hot sauce can be used instead of the sriracha, or even cayenne powder or any chili pepper.
  • Use your favorite veggies, fruits and ingredients.

Nutrition

  • Serving Size: 1/2 of the recipe without the cilantro and the peanuts
  • Calories: 195
  • Sugar: 16.8 g
  • Sodium: 551.7 mg
  • Fat: 8.8 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 26 g
  • Fiber: 5.1 g
  • Protein: 6.9 g