Tasty Thai Salad

(Gluten Free, Dairy Free, Meat Free | Paleo-Friendly) This naturally gluten-free salad is an explosion of fantastic flavours and makes a great packed lunch/picnic goodie! The dressing was created and tested in my kitchen from a few different recipes to make it an extra good time. Feel free to add chicken if you want, but it’s still very filling without -especially if you add chia seeds. If you’re not keen on spice, just skip the chili and red pepper flakes in the dressing.

Salad Ingredients

  • 1 tablespoon coconut oil
  • 1 small red onion, chopped fine (I only had a white onion, so I used that)
  • 1 teaspoon minced garlic
  • 400 g (4 cups) shredded Napa cabbage (I had spring greens knocking about in my fridge so I just used those instead)
  • 3 carrots, grated
  • 2 spring (green) onions chopped
  • Small handful (¼ cup) fresh basil, chopped
  • Small handful (¼ cup) fresh coriander (cilantro), chopped
  • Small handful (¼ cup) raw cashews, toasted and chopped

Dressing Ingredients

  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 2 tbsp soy sauce (You can purchase gluten-free soy sauce)
  • 2 tbsp vinegar (I used apple cider vinegar)
  • 2 tbsp natural peanut butter (I’ve also used whole peanuts that I ground down in a blender when I didn’t have peanut butter on hand)
  • 1 tbsp honey (Add more/less to taste)
  • 3 tablespoons extra virgin olive oil
  • 4 tbsp water
  • 5 cm (1 inch) piece fresh ginger, peeled and grated
  • 1 garlic clove
  • 2 teaspoons red pepper flakes
  • 1 chili pepper (or cayenne pepper) –if you like spicy things!

Instructions

  • Heat coconut oil over medium high heat. Add onion and garlic and cook for two minutes.
  • Make dressing by whisking together or putting all ingredients into blender (the blender option is best).
  • In a large bowl combine cabbage, carrots, green onion, basil, and coriander (cilantro). Toss with dressing. Top with cashews and serve.

Tips

  • Add chicken I you want! Just sauté the chicken breast until browned and fully cooked in coconut oil with onion and garlic. Allow it to cool and shred.
  • I threw some Chia seeds on my salad for added protein, since my salad didn’t have chicken.
  • Because of the hardiness of cabbage (or, in my case, spring greens), this salad makes a great packed lunch! The greens didn’t get soggy even though I had already mixed in the dressing the night before. Here I am on a gloriously sunny Friday eating this delightful packed lunch in the park…what a treat!

Thai Salad

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