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    Home » Recipes » Vegan Main Dishes

    Thai-Flavored Tossed Salad

    Published: Apr 24, 2020 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Inspired by house salads served at Thai restaurants around the U.S., this tossed salad 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. Make a bigger portion of this recipe for the centerpiece of a meal, served with a simple side tofu or tempeh dish.

    Thai-Flavored Tossed Salad

    Serves: 4 to 6

    Ingredients

    • 1 ½ cups small broccoli florets, raw or lightly steamed
    • 2 plum (Roma) tomatoes or other flavorful firm tomatoes, diced
    • ½ medium, unwaxed cucumber, sliced
    • 1 cup peeled and sliced carrots, or baby carrots halved or quartered lengthwise
    • 1 cup unsweetened pineapple chunks (about half of one 20 oz can, drained)
    • ½ cup sliced crimini or baby bella mushrooms
    • crisp lettuce leaves, torn, or mixed baby greens, as desired
    • Coconut-Peanut Dressing or Peanut Sauce, as desired
    • Finely chopped roasted peanuts

    Instructions

    1. Combine all of the ingredients—except the last 3—in a serving bowl.
    2. 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

    • Here are more of VegKitchen’s Super Savory Salads.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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