Thai Salad Recipe with Peanuts

Thai Salad Recipe with Peanuts is filled with fresh shredded cabbage, peanuts, chopped vegetables, and a delightful Thai peanut vinaigrette, and it is really excellent. Use this healthful salad as a side dish or the main course by adding cooked chicken that has been chopped. Bonus: It's also a keto, low-carb, and gluten-free salad!

You will love Thai Salad with Cabbage

This Salad is Compulsive 

Warning! This dish for Thai Peanut Salad is irresistible. We devoured every last bit of this recipe, which I tested in several different ways. What makes this so delicious is the mixture of the freshly cut vegetables, peanuts, and the somewhat sour, salty, and sweet peanut vinaigrette.  Because the cabbage and peanuts have some crunch, it is quite fulfilling and DELICIOUS. 

Simple to Make

Simply chop or shred your vegetables, then combine them with the other salad components. Add 12 to 16 oz of chopped cooked chicken to turn this salad into a Thai chicken salad. 

Healthy Keto Low Carb Salad

This Thai salad with peanut dressing is the ideal low-carb, sugar-free, and keto salad recipe since it uses coconut aminos and a sugar replacement like monk fruit or erythritol. You can stay on track because it has a ton of taste, is filling, and fulfilling.

Use half the peanuts and green onions to further reduce the carbohydrate content. It shouldn't significantly affect the taste while lowering the net carbs by a few grams per serving. 

Thai Salad with Peanut ingredients

Salad

• 4 cups cabbage shredded
• ½ cup cucumber peeled and chopped
• ½ cup green onions sliced
• ½ cup salted peanuts
• ½ cup red bell pepper if you want spice use 1/4 cup hot red pepper, diced
• optional: make it a full meal by adding 12 oz diced cooked chicken

Thai Peanut Salad Dressing

• ⅓ cup peanut butter use all natural peanut butter
• 3 tablespoons olive oil
• 3 tablespoons rice vinegar or regular vinegar
• 2 tablespoons coconut aminos tamari, or regular soy sauce
• 1 teaspoon granulated sugar substitute or regular sugar
• 1 teaspoon garlic minced
• ½ teaspoon ginger paste or finely minced ginger
• ¼ to ½ teaspoon red pepper flakes
• salt and pepper to taste

Instructions

1. Add the following ingredients to a big bowl: cabbage, cucumber, green onions, peanuts, pepper, and chicken (if using).
2. putting every salad component in a transparent salad dish.
3. Combine the ingredients for the Thai peanut salad dressing in a small bowl.
4. In a small bowl, whisk the Thai peanut dressing.
5. After adding the dressing, toss the salad. To taste, add salt and pepper. Enjoy!

Thai Salad Recipe top tips

• If you're using tamari or soy sauce, up the sugar (or sugar substitute) to 112 teaspoons. This dish called for coconut aminos, which is sweeter than tamari or soy sauce. 
• Every brand of peanut butter is unique. Without being chilled, natural peanut butter can become rather runny. We employed this in the recipe. To account for any variations, you might need to modify the amount of peanut butter or add a little liquid.

How to serve this Cabbage Salad Thai recipe

Serve this salad by itself or alongside cooked chicken dice. Add cilantro or chives as a garnish.

Riced cauliflower or jasmine rice go great with it.

Serve it on a dish with a leaf of lettuce or cabbage for a lovely display.

How to store Thai Salad

Eat leftovers within a day after transferring them to an airtight container. The dressing does not keep well for very long because it will begin to degrade and soften the veggies. Make only what you think you can consume for the optimum outcomes.