Description
A fresh and vibrant Spiralized Thai Salad featuring crisp carrots, cucumber, red bell pepper, scallions, and red cabbage tossed with a creamy, tangy peanut dressing infused with garlic, lime, and sesame oil. This easy, no-cook salad is perfect for a light lunch or side dish bursting with authentic Thai flavors.
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 the dressing is smooth and well combined. Set aside to allow flavors to meld.
- Spiralize the Vegetables: Using your spiralizer, process the carrot on the angel hair setting for thin, delicate strands, the cucumber with the straight blade for classic noodles, and the cabbage with the chipping blade for shredded texture. Place all spiralized vegetables in a large salad bowl along with the chopped red bell pepper, scallion greens, and cilantro.
- Toss and Serve: Pour the prepared peanut dressing over the vegetable mix. Gently toss to coat all the ingredients evenly. Serve immediately to enjoy the salad’s fresh, crisp texture. Any leftover dressing can be refrigerated in an airtight container for several days.
Notes
- The salad is best served fresh to preserve the crunchy texture of the spiralized veggies.
- Adjust the amount of Thai chili paste according to your tolerance for heat.
- Leftover dressing stores well in the refrigerator for up to 3 days.
- Feel free to add protein such as grilled chicken or tofu to make it a complete meal.
- Use gluten-free soy sauce if needed to make the salad gluten free.
