Recipes » Salads » Thai Peanut Salad
T. Colin Campbell Center for Nutrition Studies

Thai Peanut Salad

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
This refreshing dish combines crisp vegetables, aromatic herbs, and a creamy peanut dressing for a harmonious blend of textures and tastes. Packed with nutrients, it's a satisfying and wholesome choice for those seeking a flavorful and colorful salad that will brighten any meal.
Prep: 20 mins
Low Sugar Raw

Ingredients

Ingredients

Salad

  • 1 (12-ounce) package kelp noodles
  • ½ cup shredded carrots
  • 2 cups shredded red cabbage
  • 5 scallions, thinly sliced (green part included)
  • 6 leaves romaine lettuce, chopped
  • ½ cup cooked edamame
  • Sunflower seed sprouts
  • Peanuts for garnish (optional)

Peanut Sauce

  • ¼ cup all natural peanut butter
  • 2 Medjool dates, pitted
  • 1 garlic clove
  • 1 Tbsp toasted sesame seeds
  • ¼ tsp chili flakes (optional)
  • Juice from a large lime
  • ¼ tsp cumin
  • 1 small piece of ginger
  • ¼ cup water
  • 1 Tbsp chopped cilantro
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

Peanut Sauce

  • 1. Place all ingredients except cilantro in a high-speed blender and blend until smooth.
  • 2. Add cilantro and briefly mix, keeping the cilantro in pieces rather than blended into the sauce.

Salad

  • 1. Place all ingredients except peanuts in a large bowl and toss well to mix.
  • 2. Add dressing and toss until well coated. Sprinkle 1 tablespoon of peanuts on each serving, if desired.

Cooking Tips

Cooking Tips

  • 1. You can substitute any other sprout for the sunflower sprouts.

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