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I’ve really been in an Asian food mood lately so I came up with this great Thai-inspired salad. I love fresh produce and raw veggie dishes are so nutritious. In addition to Asian flavors, I’ve also been loving SPICY food so I made this dressing extra spicy! The great thing about this salad is that you can use any veggies you want: broccoli slaw, shredded carrots, kale, shredded cabbage, bell peppers, avocado, cucumber, zucchini, tomatoes, you name it!

Spicy Raw Thai Salad [Vegan]

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Serves

6

What Ingredients Do You Need To Make Spicy Raw Thai Salad [Vegan]

For the Spicy Thai Peanut Dressing:
  • 1/4 cup tamari (tamari is a gluten free soy sauce) or regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger
  • 3 Tbs olive oil
  • 2 Tbs almond butter
  • 2 Tbs Hoisin sauce
  • 1 Tbs toasted sesame oil
  • 1 tsp spicy chili oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 1 dash of stevia to taste – also a dollop of agave or maple syrup could work
  • 3 chopped green onions, green and white parts
  • 2 Tbs chopped chives (optional but use ‘em if you got ‘em!)

For the Salad:

  • red & orange bell peppers
  • Pre-mixed kale salad or you could also use shredded cabbage + shredded kale if you can’t find a mix in your area.
  • broccoli slaw
  • shredded carrots
  • 1 cup chopped cilantro
  • 1.5 cups frozen edamame, thawed
  • Thai lime and chili cashews – roughly chopped
  • 2 Tbs chopped chives as garnish – again this is optional but highly recommended since it gives great flavor!

How To Make Spicy Raw Thai Salad [Vegan]

For the Dressing:
  1. In a small mason jar with lid add all ingredients. Secure the lid and shake vigorously. Set aside.
  2. I doubled the recipe so I would have lots of leftover dressing. I am obsessed with this stuff and love it on salads, over quinoa, as a veggie dip, or as a marinade!

For the Salad:

  1. For your salad simply chop all your veggies and add to a plastic zip-lock bag.
  2. Next, enough dressing to coat into the large plastic bag, seal, and shake vigorously until well incorporated. Adjust amount of dressing as needed.
  3. Garnish with chopped chives and thai chili-lime cashews. The cashews make it!! Have you had them yet?! They are out of this world and so addicting!!
  4. Pour into bowls or onto plates and enjoy!!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


About The Author

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Linda Wagner

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Linda Wagner is a skilled Nutrition Coach who utilizes a holistic methodology to invigorate the mind, body and spirit. It is her passion to help you know what it feels like to glow, radiate, THRIVE, and SHINE from the inside out!! Looking for a fast easy detox plan? Linda's got everything you need to get started! Check out her step by step programs here. For more healthy living tips and recipes please subscribe to Linda's blog.

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