Thai Salad
Vibrant and crunchy Thai Salad is a 100 calorie lunch that feels like a feast!
Servings: 8
Calories: 106kcal
Equipment
- mandoline slicer, optional Buy it here
Ingredients
- 4 cups finely shredded Savoy cabbage*
- 3 cups finely shredded red cabbage
- 1 cup shredded carrot
- 1/2 cup sliced pea pods
- 1/2 cup julienned yellow bell pepper
- 1/2 cup fine slivers of red onion
- 1 hot pepper, thinly sliced (I used a red jalapeño)
- 2/3 cup snipped cilantro (+ upper stems) loosely packed
- 1/4 cup snipped mint leaves
dressing
- 3 Tbsp fish sauce**
- 3 Tbsp fresh lime juice
- 2 Tbsp brown sugar
- 1 Tbsp toasted sesame oil
- 1 clove garlic, crushed
- 1 tsp grated fresh ginger
garnish
- 1/3 cup roasted peanuts
- more fresh cilantro and mint
- lime wedges
Instructions
- Put the salad ingredients in a large bowl. The above measurements are just suggestions, feel free to add more or less depending on your taste.
- Whisk together the dressing and give it a taste to adjust any of the flavorings. Toss the salad with the dressing ~ holding back a little bit, you may not need it all. Toss until the dressing is well distributed.
- Heap the salad onto a serving platter or bowl. Top with the roasted peanuts. Garnish with lime wedges and more fresh herbs.
Video
Notes
*To shred cabbage I first remove the loose outer leaves. Then, using a large sharp knife, slice the head in half, through the core. Slice the halves in half again (through the core) and cut out the cores. I shred the quarter pieces on a mandoline slicer on the 1/8" setting for fine even shreds.
**for a vegan Thai salad substitute a vegan fish sauce.
To make this salad into a meal add shredded rotisserie chicken, shrimp, salmon, or thinly sliced steak.
Nutrition
Calories: 106kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 590mg | Potassium: 372mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3688IU | Vitamin C: 63mg | Calcium: 57mg | Iron: 1mg