Thai Salad with Mock Peanut Sauce
This Thai salad is colorful, crisp, and eclectic. And it's very, very succulent. The sauce is made from almond butter and not from peanut to avoid allergic reactions that some may have. But don’t hesitate to choose another nut butter of your choice. Serve it as a starter or main dish. Eat it in a roll — made out of rice paper or a cabbage leaf. You have lots of variants to choose from.
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Servings: 3 -4
Calories: 462kcal
Ingredients
Salad
- 2 cups kelp noodles or rice vermicelli (340 g)
- 2 carrots cut into ribbons or spirals with a spiral cutter
- 2 green onions finely chopped
- ¼ cup coriander chopped
- ¼ cup mint chopped
- 1 cup spinach chopped
- 1 cup bok choy chopped
- 1 cup red cabbage finely chopped
- 1 red bell pepper finely chopped
- ¼ cup sesame seeds
"Peanut" sauce
- ½ cup almond butter
- ¼ cup water
- 2 tablespoons lime juice
- 3 tablespoons tamari
- 2-3 tablespoons maple syrup
- 1 clove garlic crushed (about ½ teaspoon)
- ½ teaspoon grated fresh ginger
- 1 teaspoon Thai chili paste or 1 minced Thai red chili or ¼ teaspoon of red chili flakes
Instructions
- In a large salad bowl, add all the ingredients and mix well. Put aside.
- To make the sauce, put the ingredients in a small blender or a small mixing bowl. Add the salad dressing and mix well. Sprinkle with sesame seeds and serve immediately.
Notes
This salad and the sauce alone will keep in the refrigerator for 5 days.
Nutrition
Calories: 462kcal | Carbohydrates: 43g | Protein: 14g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 124mg | Potassium: 967mg | Fiber: 12g | Sugar: 24g | Vitamin A: 10690IU | Vitamin C: 90mg | Calcium: 585mg | Iron: 6mg
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