THAI SALAD

My sister made several of these amazing salads as part of her “salad swap” group, and I was lucky enough to be given an extra. The salad was so yummy and crunchy but the best part was the dressing. Creamy and tangy and just so good! Because the dressing has some peanut butter (which could be subbed for any other nut butter) ginger, and soy sauce, it definitely brought in all those Thai flavors which I love. I could eat this dressing with a spoon. 

These salads can be prepped ahead of time (jar-salad anyone?) and would last up to 5 days refrigerated. The dressing can last up to two weeks refrigerated. 

Thai Salad

This salad is so crunchy and yummy, but wait until you try the dressing. It's the best part!

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Servings: 4

Course: Salads

Ingredients

Ingredients

  

• 2 medium zucchini spiralized
• 2 medium carrots spiralized
• 1 cup spiralized raw butternut squash
• 1/2 to 1 head finely shaved green cabbage or bag of coleslaw
• 1 16 oz can chickpeas drained and rinsed
• 1-2 cups cubed chicken rotisserie, grilled or baked
• 1/4 cup sliced almonds or chopped peanuts
• 4 green onions sliced thinly
• 1 tsp sesame seeds for garnish
• cilantro for garnish
• lime segments for garnish

Dressing Ingredients

• 1/4 cup peanut butter
• 1 tsp minced or grated ginger
• 1 clove garlic, minced
• 2 T soy sauce or coconut aminos
• 3 T rice vinegar
• 1 T sesame oil
• 1 T maple syrup
• 1 tsp lime juice
• 1/2 tsp red pepper flakes optional