Thai Salad

September 11, 2014

When I was in Arizona, my mom and I made this salad and totally botched the dressing. After playing around with it and adding more stuff, it ended up being pretty good, but not what we hoped. I made it again last week and played around with our original recipe and I think I nailed it! If you like thai peanut sauce, then you will love this dressing.

  • 2 large carrots, thinly sliced
  • 5 radishes, thinly sliced
  • 3 green onions, chopped
  • 2 celery stalks, chopped
  • 1/2 head cabbage
  • 1/3 cup almond butter
  • 1 1/2 tablespoon coconut aminos
  • 1 tablespoon unseasoned rice vinegar
  • 3 tablespoons water
  • t tablespoon fish sauce
  • 1 inch knob of ginger, peeled and grated (use real ginger, not pre-peeled/grated)
  • 2 cloves garlic, grated
How to make: 
  1. Chop all the veggies and put in a huge bowl. 
  2. Pour the dressing over the salad. 
  3. Enjoy!
It makes a lot, even with a half head of cabbage! 
The dressing! If you like runnier, use less almond butter

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I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen