Thai-Flavored Tossed Salad

Thai-Style Tossed Salad with Coconut-Peanut Dressing

Inspired by house salads served at Thai restaurants around the U.S., this is the perfect companion to Thai-style dishes like Easy Vegan Pad Thai. It’s a feast of typical salad veggies, made yummy with a piquant peanut-coconut sauce, chopped peanuts, and sweetened with pineapple chunks. A bigger portion of this can almost be the centerpiece of a meal, served with a simple tofu or tempeh dish.

Serves: 4 to 6

  • 1 1/2 cup small broccoli florets, raw or lightly steamed
  • 2 plum (Roma) tomatoes or other flavorful firm tomatoes, diced
  • 1/2 medium unwaxed cucumber, sliced
  • 1 cup peeled and sliced carrot or baby carrots (halved or quartered lengthwise)
  • 1 cup unsweetened pineapple chunks (about half of one 20-ounce can, drained)
  • 1/2 cup sliced crimini or baby bella mushrooms
  • Crisp torn lettuce leaves or mixed baby greens, as desired
  • Coconut-Peanut Dressing as desired
  • Finely chopped roasted peanuts

Combine all of the ingredients except the last 3 in a serving bowl.

To serve, arrange a few lettuce leaves or a small amount of baby greens in individual salad bowls. Top each serving with a portion of the salad, then pass around the dressing and chopped peanuts, letting everyone take as much as they’d like.

Nutrition Information:
Per serving, without dressing or peanuts: 91 calories; 3g fat; 13g carbs; 3g fiber; 3g protein;
85mg sodium

Thai-Style Tossed Salad with Coconut-Peanut Dressing recipe

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