Thai Asian Salad with nut free sunflower dressing! A loaded detox salad with cabbage, carrots, and bell peppers tossed in a spicy Asian dressing. Healthy fat and carbs unite! Serve as a side salad or add your favorite lean protein for a complete meal. Vegan + Paleo + Low Calorie + Gluten Free + Whole30
How in the world is it the middle of August? Summer is half way over! Did you go on vacation? Did you sign up for my FREE series coming up on August 22nd? Chat with me!
I can't say I'm sad about summer being half way over because I can hardly wait for it to cool down. We're escaping to San Diego for a long weekend this weekend and I'm so looking forward to beach time, cool weather and a lot of relaxing!
Weather aside, my favorite thing about summer are the fresh veggies. It's the one time of year I can convince myself to eat fresh, raw veggies. In the winter when I'm cold, forget it. They have to be hot or I won't eat them. But in the summer, send me all the raw veggies and I'll gladly eat them.
I whipped up this Thai Asian Salad last month after my the ladies in Master Your Cravings requested a veggie challenge. Of course, I took the challenge too! Hey, I'm not perfect. I think we ALL can use more veggies and they're a good form of carbs.
Thai Asian Salad
This Thai Asian Salad is easy to assemble for meal prep or a quick dinner and it's Whole30, Paleo, Vegan and nut free. With the exception of the bell pepper, I bought all the veggies already shredded. Huge timesaver! Then I used a salad chopper to give the salad that crunchy texture you get with Asian salads. A pizza cutter works too.
The dressing consists of sunflower butter, apple cider vinegar and coconut aminos which is soy and nut free, but tastes like soy sauce. I used sunflower butter as the base which is nut free. You can use any nut butter you like, but I really love the flavor the sunflower butter gives to this salad. It compliments Asian foods well!
What You Need
- Green & Red Cabbage
- Red Bell Pepper
- Sunflower Seeds
- Sunflower Butter
- Coconut Aminos
- Apple Cider Vinegar
- Lime Juice
- Minced Ginger
- Red Pepper Flakes
I make this salad as a base for my lunches. I love to add fish, chicken, turkey, tuna, etc. to it for a quick meal throughout the week.
That said, you can serve it naked without protein or add to it if you want. It triples as an appetizer, side dish, or even a full meal. You name it, this salad can do it!
Thai Asian Salad & Sunflower Dressing
For the Salad:
- In a large mixing bowl, add the carrots, cabbages and chopped bell pepper. Use a salad chopper to chop the mixture or a pizza cutter works too.
- In a blender, add the ingredients for the dressing. Blend until smooth. You can add less water if you prefer your dressing thicker.
- Add the dressing and sunflower seeds to the salad. Toss to combine and serve! If not serving immediately, keep the dressing on the side until ready to eat.
What I Used For The Recipe