Thai Veggie Salad with Creamy Peanut Dressing

Thai Veggie Salad with Creamy Peanut Dressing | Living Healthy in Seattle

I do have a thing for veggie fresh rolls.

97.3% of that slight obsession can be blamed on peanut sauce.

Because sweet, salty, creamy, subtly spicy peanut sauce makes veggies 100% more irresistible.

You know it’s true too.

Now, fresh rolls are fun and all.

Because finger food.

But sometimes I don’t feel like wrapping up a plateful of those suckers, so a big bowl of the fillings doused in peanut dressing (honestly it’s sauce) is pretty much just as good.

Although I would advise putting a fork to work in this situation.

Unless you don’t mind a bit of a mess.

Your call.

Anyway, for the salad, all you have to do is grab a very large bowl or plate–the bigger the bowl the more stuff you can fit inside and consequently the more goodies you can feed your mouth–then fill her up with a bunch of greens. I’m fond of a butter lettuce blend but your favorite neutral tasting greens shall do. Top your greens with freshly grated carrot (don’t buy carrots already grated because they will be sad and DRY), diced red, orange or yellow! bell pepper, and refreshing English cukes. Invite cubed high protein tofu and creamy avocado slices to the party if you really want to make this a feast.

You do.

Next you’re going to whip up the magical dressing!

Say hello to salted peanut butter (no sugar or oil added, ew), tropical lite coconut milk (from the can peeps), zesty lime juice (the fresh stuff obviously), spicy red curry paste, coconut sugar for a touch of sweetness, and fresh ginger (chopped up real fine) for that extra boost of zingy flavor.

Dump your dressing all over that beautiful salad of yours then sprinkle on a generous handful of fresh cilantro and Thai basil to really make the flavors pop off.

Grab a fork and dig in before you drown in a lake of drool.

P.S. My model salad for the “photoshoot” didn’t get tofu or Thai basil action (sorry babe, was all out) but trust me they are lovely additions. And cubed, baked sweet potato is pretty darn good too.

P.P.S. The measurements for this recipe (and a lot of my recipes) are just guidelines… taste and adjust to suit your fancy.

Thai Veggie Salad with Creamy Peanut Dressing

Serves 1

  • 2 big handfuls butter lettuce or mixed greens (I like Organic Girl butter, plus! greens boxed mix)
  • 1/3 cup shredded carrot
  • 1/3 cup diced red, orange or yellow bell pepper
  • 1/3 cup diced English cucumber
  • 5 ounces high protein tofu (I use Wildwood, optional); drained and patted dry, cubed
  • 1/3 medium avocado (optional); sliced or cubed
  • 2 tablespoons cilantro; roughly chopped
  • 2 tablespoons Thai basil (optional); roughly chopped
  • Creamy Peanut Dressing:
  • 2 tablespoons creamy salted peanut butter (no added sugar or oil)
  • 1 teaspoon red curry paste (I use Thai Kitchen)
  • 1 teaspoon fresh lime juice
  • 1 teaspoon coconut sugar or brown sugar
  • 1/4 cup canned lite coconut milk
  • 1 teaspoon finely chopped fresh ginger
  1. Fill a bowl with the lettuce, carrot, bell pepper, cucumber, tofu, and avocado, if using.
  2. Mix together the peanut dressing ingredients then drizzle over the salad. You may have some dressing left over.
  3. Top your salad with cilantro and Thai basil, if you wish.

 

 

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