thai salad

This chopped Thai salad is a variety of colorful fresh veggies, all topped off with a homemade peanut dressing.

Chopped Thai Salad

cabbage

cucumbers

edamame

carrots

chopped bell peppers (red, yellow or both)

peanuts

cilantro

peanut butter

soy sauce

honey

lime juice

sesame oil

chili garlic sauce

water

Place the cabbage in a large bowl. Arrange the cucumbers, edamame, carrots, bell peppers and peanuts on top. Sprinkle with cilantro.

For the dressing: Whisk together the peanut butter, soy sauce, honey, lime juice, sesame oil, chili garlic sauce and warm water until smooth.

Drizzle the peanut dressing over the vegetables, then serve immediately.

A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings.  Add <a href="https://www.feastingathome.com/3-simple-ways-to-add-bold-flavors-to-tofu/">Sesame Ginger Tofu </a>for added protein!

Thai Noodle Salad with Peanut Sauce

noodles rice

red bell pepper, finely sliced

scallions, sliced

cilantro, chopped (or sub basil and mint)

(or less,

garlic

orange juice

toasted sesame oil

cayenne pepper

salt

Cook Noodles

Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.

Blend the Peanut Sauce: 

while noodles are cookig, blend the peanut sauce ingredients together using  a blender until smooth.

Toss: 

Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.

Taste

Adjust the salt (to you liking), add chili flakes if you want and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Another fabulous winner. Thanks Sylvia. Delivered it to a friend who just had a baby and the husband just texted me asking for the recipe!

This was divine ! I didnt have orange juice so put in more lime juice - which didnt turn out to be such a good idea because i ended up adding jaggery to balance the sourness. What could   be a substitute for orange juice or can it be skipped ? But it was an absolute smacker, LOVED it !

This was delicious! Fresh, filling and something different from chicken and rice or meat and potatoes. AND bonus ... my caveman husband liked it too. I topped it w salmon. I definitely think the dressing should be made ahead because at first it was a bit runny but thickened up nicely after a couple hours in the frig. LOVED it, thank you!

I just made the peanut sauce and wow! That’ll be good on anything. We don’t have room for an actual blender, but an immersion blender in the measuring cup worked perfectly.

This is incredibly delicious &amp; the peanut dressing is to die for!!!  So yummy!

Love this! So healthy and tasty, this eipl be a regular lunch option from now on.

Super simple and so very good! I love how adaptable this salad is..and you are right-the peanut sauce is amazing!!! A new favorite  in our house!

My first peanut sauce! This was so easy and so tasty - I feel like I want to put this peanut sauce on so many things, yummo!

Omg! This recipe is so good! I used the agave sweetener and added a chopped serrano pepper to blend in with the sauce for an extra kick. Will definately be using this recipe often!

Whole family loved it. Super easy to make. My husband said "I could eat this every night!"

My husband and I love this recipe! We eat it very often. Thank you!

I make this recipe at least once a week! It is soooooo amazingly tasty and healthy! Make the dressing ahead of time and double it. That way you can dunk fried tofu into it!

It was really good. I cut down on the amount of honey (about 3/4) and it was plenty sweet. Also used key lime, which added some heavenly flavor

https://content.jwplatform.com/videos/E1o9ZCwT.mp4

Thai Noodle Salad with the BEST EVER Peanut Sauce- loaded up with healthy veggies! Vegan and Gluten-Free!

Thai Noodle Salad 

Either make one giant salad to eat throughout the week, or prepare individual containers. Flavorful, crunchy, and beautiful to eat!

Rainbow Thai Peanut Salad

red cabbage (3 cups, chopped)

carrots (2 cups, grated or chopped)

red bell peppers

cucumber

peas edamame

green onions

mangoes, mango chunks

cooked quinoa or whole grain pasta or noodles

TBSP sesame seeds (optional)

peanuts (optional)

garlic powder (or 2 tsp minced fresh garlic)

ground ginger (or 1 TBSP grated fresh ginger)

TBSP vinegar (rice, apple cider,

soy sauce, tamari, liquid aminos, or coconut aminos

tsp red pepper flakes

TBSP

Start by cooking quinoa or pasta, if not already cooked.

Chop all the vegetables. Thaw frozen peas and mangoes in warm water.

Stir sauce ingredients together until smooth. Add more red pepper flakes to increase heat to taste.

Either toss all together in one very large bowl, or make individual salads to store in the fridge for lunches throughout the week. Keep dressing separate to optimize freshness.

In jars or other meal prep containers, layer the folllowing:1/4-1/3 cup peanut sauce1/2 cup chopped bell pepper3/4 cup quinoa or pasta1/2 cup chopped cucumber1/2 cup peas or edamame1/2 cup mango chunks1/2 cup carrots3/4 cup red cabbage1/4 cup each cilantro and green onionspeanuts and sesame seeds

Stores well in the fridge up to 5 days. To eat, shake jar and pour into a bowl.

To make Mason Jar salads:

30-minute Thai- and Indonesian-inspired  salad with rainbow veggies, noodles, and marinated peanut tempeh! Dress with peanut sauce for a flavorful, healthy, plant-based meal!

Blissed-Out Thai Salad With Peanut Tempeh

vermicelli noodles

carrots,

green onions ((finely chopped))

mint

spinach ((chopped))

red cabbage

red bell pepper ((thinly sliced))

Marinated Peanut Tempeh

Tbsp gluten-free tamari ((or soy sauce if not GF))

maple syrup

tsp chili garlic sauce

lime,

water ((to thin))

Blissed-Out Thai Salad with Peanut Tempeh

Cook rice noodles according to package instructions, rinse, drain, and set aside to cool.

To a large serving bowl, add cooked and cooled noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper and toss loosely to combine. Set aside.

Make dressing by adding peanut butter, tamari, maple syrup, chili sauce (or chili or red pepper), and lime juice to a small mixing bowl and whisking to combine. Then add warm water a little at a time until a thick but pourable sauce is achieved.

Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili sauce (chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. Set aside.

Add 1/2 of the tempeh (optional) and 1/2 of the sauce to the salad and toss. Then top with remaining tempeh and sauce. Serve immediately. Leftovers store well in the refrigerator up to 4-5 days, though best when fresh. I find that, if making ahead of time, it's better to leave the salad undressed and store the tempeh separately.

A Thai steak salad recipe with a Thai-inspired peanut dressing and sesame marinated steak tossed with crunchy cruciferous vegetables, and refreshing herbs.

Thai Steak Salad Recipe

Trifecta flat-iron steak, 1/2" cubed

garlic,

Thai chili pepper, minced or serrano pepper

avocado oil

mint, chopped

Zucchini Noodles

slaw mix

cashews

recipe Thai peanut sauce

cilantro,

Mix all ingredients for the marinade together in a small bowl then toss with cubbed steak and set aside for 4-5 minutes.

To prepare Thai Peanut dressing, mix all ingredients together in a medium bowl, and adjust with water if too thick.

Toss zucchini, slaw mix, and salad dressing together.

To cook steak, heat a skillet over medium-high heat, add oil and saute for 2-3 minutes until lightly browned and heated through. Remove from pan and plate with salad.

Top salad with toasted cashews and additional fresh herbs.

This herby, fragrant, beloved Thai salad (larb, laab, larb, laap) is great served on its own, or with other Thai dishes. You can serve it in lettuce wraps, in the traditional way with sticky rice, or over Jasmine rice with a fried egg on top.This is a dish that is best made to taste. Start with the measurements below but adjust as you go. Add more fish sauce, more lime juice, more herbs, or more red pepper flakes to suit your tastes.Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.

Thai Minced Chicken Salad (Larb Gai)

lb Ground Chicken

Shallots

tsp Fish Sauce

Lime

tsp Dried Red Pepper Flakes

Lemongrass,

Kaffir lime leaves, stems discarded, very thinly sliced ((optional))

Tbsp Toasted Rice Powder

Heat a wok (or large skillet) over medium heat.

Add chicken and soy sauce to the heated wok (there is no need to add any oil for cooking the chicken). Saute chicken, breaking it apart as it cooks, until cooked all the way through, 8 to 10 minutes.

Turn the heat off under the chicken. Drain any excess liquid out of the pan.

While the chicken is still warm, stir in the shallots.

Set chicken aside and allow it to cool for about 5 minutes.

After chicken has cooled, stir in fish sauce, lime juice, dried red pepper flakes, lemongrass, kaffir lime leaves, fresh herbs, and toasted rice powder.

This Cashew Thai Quinoa Salad takes only 15 minutes and is a colourful vegan meal perfect for a light lunch or dinner! Loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce, it&#039;s crunchy, packed with protein, and full of flavour.

Cashew Thai Quinoa Salad with Peanut Ginger Sauce

carrot (julienned)

quinoa

Red Cabbage ((200 grams))

Red bell pepper ((104 grams))

green bell pepper ((104 grams))

kale (removed

cashews (chopped)

lime

ginger

tamari

white vinegar

sesame seeds

red pepper flakes

Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.

Peanut Ginger Sauce

Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.

Drizzle the sauce over the salad and mix everything in to combine.

Serve and enjoy!

Thai Quinoa Salad

Thai Peanut Kale Salad with Crispy Tofu

sugar

water (if needed)

oz tofu (or 1 block extra firm tofu)

extra virgin olive oil

kale

red bell pepper (julienned)

match-stick carrots

cilantro (finely chopped)

green onion (finely chopped)

Assemble your dressing first by combining all dressing ingredients in a food processor and blending until smooth.

At this point, if your dressing seems a bit thick, you may want to add a few teaspoons of water. If you hate drying off your freshly washed kale (like I do), you may consider leaving your dressing thick until it combines with the water droplets on your kale, which typically makes the perfect consistency for me.

Place dressing (or processor dish) in the fridge while you prepare the rest of your salad.

Chop your tofu unto 1 inch cubes.

Heat olive oil in a non-stick skillet on medium to medium-high heat, then add tofu cubes to the skillet.

Sprinkle about 1 teaspoon of salt over the tofu cubes.

Turn tofu periodically to make sure all sides are golden--cooking for about 6-8 minutes.

Remove tofu from heat and set aside.

Wash kale, then tear kale leaves off of the stems and into bite-sized pieces.

Place kale into a medium serving bowl and top with your chopped bell pepper, and carrots.

Next, drizzle your dressing over your prepared veggies and gently toss.

Top salad with crispy tofu, cilantro, green onion, and chopped peanuts.

This simple chopped Thai-Inspired chicken salad has BIG flavors - peanut, lime, soy, chili, cilantro. Topped with a homemade peanut dressing! Healthy and fresh.

Chopped Thai-Inspired Chicken Salad

chicken

green cabbage (3-4 cups shredded)

carrots (2 cups grated)

green papaya

fresh cilantro, chopped

peanuts, chopped

green onions, sliced

red serrano peppers, sliced

salt and lime juice

cup peanut butter

cup low sodium soy sauce

oil (toasted

cup rice vinegar

tablespoons chili paste (sriracha works, too)

tablespoons sugar

knob of fresh ginger, peeled

Chop

Put on some good music, pour a drink, and start choppin&#8217;!

Dressing

Pulse all ingredients in the food processor or blender. Adjust consistency with water.

Thai Chicken Salad Assembly

Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you&#8217;re feeling wild. Serve chilled.

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Top 23 thai salad recipes from across the web

The most viewed thai salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chopped Thai Salad

Thai Noodle Salad with Peanut Sauce

Rainbow Thai Peanut Salad

Blissed-Out Thai Salad With Peanut ...

Thai Steak Salad Recipe

Thai Minced Chicken Salad (Larb Gai...

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Chopped Thai-Inspired Chicken Salad

Thai Mango Salad

Authentic Thai Chicken Larb - Larb ...

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Zucchini Noodle Salad with Peanut S...

Vegan Thai Noodle Salad

Classic Thai Beef Salad (Yum Nua)

The most viewed thai salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine