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Superfood Thai Salad with Peanut Lime Dressing

This superfood twist on a classic Thai dish is what salad dreams are made of: crunchy veggies, every hue of the rainbow, and plant-based protein all covered in a creamy and zesty peanut lime dressing! With just a little bit of chopping and a handful of nutrient-dense ingredients, you can easily toss together this plant-powered creation in 30 minutes or less!

INGREDIENTS

Serves 6

2 cups curly kale (baby kale works, too)
2 cups red cabbage, finely shredded
2 cups napa cabbage, finely shredded
2 large carrots, peeled and shredded
1 red pepper, sliced into thin strips
8-10 mint leaves, roughly chopped
½ cup cilantro
2 green onions, thinly sliced
1 cucumber, seeded and peeled
1 cup edamame, cooked and shelled
2 tablespoons hemp seeds
¼ peanuts or cashews, roughly chopped

DRESSING INGREDIENTS

¼ cup peanut butter (For added health benefit, I use peanut butter with probiotics and flax!)
2 tablespoons fresh lime juice (juice from 1 lime)
2 tablespoons olive oil
2 tablespoons unseasoned rice vinegar
1 tablespoon maple syrup
1 tablespoon tamari
1 garlic clove, finely chopped
1-inch piece fresh ginger, peeled and grated
pinch of crushed red pepper flakes
1 teaspoon lime zest
½ teaspoon sea salt
Optional: 1 tablespoon water (adjust amount of water for a thinner consistency)

This superfood twist on a classic Thai dish is what salad dreams are made of: crunchy veggies, every hue of the rainbow, and plant-based protein all covered in a creamy and zesty peanut lime dressing! With just a little bit of chopping and a handful of nutrient-dense ingredients, you can easily toss together this plant-powered creation in 30 minutes or less!

INGREDIENTS

Serves 6

2 cups curly kale (baby kale works, too)
2 cups red cabbage, finely shredded
2 cups napa cabbage, finely shredded
2 large carrots, peeled and shredded
1 red pepper, sliced into thin strips
8-10 mint leaves, roughly chopped
½ cup cilantro
2 green onions, thinly sliced
1 cucumber, seeded and peeled
1 cup edamame, cooked and shelled
2 tablespoons hemp seeds
¼ peanuts or cashews, roughly chopped

DRESSING INGREDIENTS

¼ cup peanut butter (For added health benefit, I use peanut butter with probiotics and flax!)
2 tablespoons fresh lime juice (juice from 1 lime)
2 tablespoons olive oil
2 tablespoons unseasoned rice vinegar
1 tablespoon maple syrup
1 tablespoon tamari
1 garlic clove, finely chopped
1-inch piece fresh ginger, peeled and grated
pinch of crushed red pepper flakes
1 teaspoon lime zest
½ teaspoon sea salt
Optional: 1 tablespoon water (adjust amount of water for a thinner consistency)

METHOD

Add the peanut butter, lime juice, olive oil, rice vinegar, maple syrup, and tamari to a small mixing bowl and whisk. Mix until the mixture is blended together. Add in the ginger, garlic, crushed red pepper flakes, lime zest, and sea salt then whisk until well-combined. If the dressing is too thick, adjust to desired consistency with up to one tablespoon of water. Set aside.

In a large bowl, combine the kale and cabbages. Add in the carrots, red pepper, mint, cilantro, green onion, cucumber, edamame, hemp seeds, and peanuts (or cashews). Toss together until well-combined. Drizzle the dressing over the salad mixture and mix until evenly coated. Store any remaining dressing in the refrigerator for up to 3 days. Sprinkle with additional nuts and hemp seeds if desired. Serve immediately!

NOTE: Store the dressing separately and dress any remaining salad just before ready to eat.

This post is in collaboration with Naturally More. All opinions and recipes are my own.