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Thai Chopped Salad (Vegan, Gluten-Free)

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thai chopped salad

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This Thai Chopped Salad is the perfect summer salad: it packs a big flavor punch while still being light and refreshing on a hot summer day. Even better news?? This easy salad is vegan, grain free, and gluten free – even easily made paleo if you swap for a different nut butter.

I love this salad as a big side dish, or you can make it a hearty full meal by adding in some quinoa or brown rice, and topping with shredded chicken, tofu or sauteed shrimp if you’re feeling for some protein.

And if you don’t happen to have these veggies on hand in your home, you can swap in other veggies (different greens, add cucumber or some jalapenos!) or a different nut butter for the dressing based (almond butter or cashew butter would also taste great).

Packed with cruciferous veggies, plant-based protein, and healthy fats, this Thai chopped salad is what summertime dreams are made of!

Further Food Commentary:

Spinach is an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach

By Anna Lee

Thai Chopped Salad (Vegan, Gluten-Free)

Stars ( Reviews)

  • Prep Time:5 Minutes
  • Cook Time:N/A
  • Servings: 4

Ingredients

Salad Ingredients:

3 cups shredded purple cabbage

1 cup shredded carrots

2 handfuls spinach

1 red bell pepper, finely sliced

1/4 cup green onions, finely sliced

3 tablespoon chopped cilantro

1 lime, sliced (for garnish)

1/3 cup raw cashews

Peanut Butter Dressing:

1/2 cup salted creamy peanut butter

1/4 cup coconut aminos

2-3 tablespoons maple syrup

1/4 teaspoon red pepper flakes

2 limes, juiced (about 3-4 tablespoons)

Salt and pepper (to taste)

Instructions

  1. Add the cabbage, carrots, spinach, red bell pepper and cilantro into a large mixing bowl. Toss to combine.
  2. In a small bowl, whisk together ingredients for the nut butter sauce. You want it to drizzle easily, so you may need to add a few tablespoons of water to thin it out depending on how thick your peanut butter is.
  3. Mix in the dressing with the vegetables, and toss until completely coated.
  4. Top with raw cashews and serve with a slice of lime to squeeze for garnish
  5. Serve immediately
Add the cabbage, carrots, spinach, red bell pepper and cilantro into a large mixing bowl. Toss to combine. In a small bowl, whisk together ingredients for the nut butter sauce. You want it to drizzle easily, so you may need to add a few tablespoons of water to thin it out depending on how thick your peanut butter is. Mix in the dressing with the vegetables, and toss until completely coated. Top with raw cashews and serve with a slice of lime to squeeze for garnish Serve immediately

Nutrition Information

Per Serving: Calories: 361; Total Fat: 20 g; Saturated Fat: 3 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 5 g; Cholesterol: 0 mg; Sodium: 213 mg; Potassium: 914 mg; Carbohydrate: 38 g; Fiber: 10 g; Sugar: 19 g; Protein: 12 g

Nutrition Bonus:

Vitamin C: 102%; Vitamin A: 564%; Iron: 24%; Calcium: 102%;

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