Description
This simple Thai vegetable salad features an authentic Thai flavor with a gentle kick. It’s also gluten-free and vegan.
Ingredients
Units
Scale
- 1 cup green beans
- 1 cup carrots, grated or use carrot matchsticks
- 1 cup purple cabbage, shredded
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped nuts of your choice (optional)
For the Thai salad dressing:
- 3 cloves garlic
- 1 Thai chili
- 2 tablespoons coconut aminos
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt
Instructions
- Blanch green beans in salted boiling water for 2 minutes. Rinse in cold water and slice into long strings.
- Arrange the green beans, carrots, cabbage, and tomatoes in a large mixing bowl.
- Combine all dressing ingredients in a small food processor. Process until the garlic and chili are chopped into small bits, and all other dressing ingredients are combined well.
- Pour the dressing onto the vegetables and mix well. Sprinkle with chopped nuts if using, and serve.
Notes
Other vegetable options for the salad: bell peppers, cucumbers, radish, etc.
Nutrition
- Serving Size: 1
- Calories: 201
- Sugar: 5.4g
- Sodium: 470mg
- Fat: 12.7g
- Saturated Fat: 0.1g
- Carbohydrates: 14.3g
- Fiber: 4.2g
- Protein: 7.3g