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Thai Asian Salad Recipe 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.
This Thai Crunch Salad recipe is the perfect salad recipe for when you want to eat more vegetables, but are tired of regular salads. It has a yummy dressing made with peanut butter and pairs with a protein for a complete meal, and doubles as a side or appetizer!
It’s one of my favorite asian salad recipes along with my crunchy Asian broccoli salad and Asian peanut lettuce wraps!
All you need are a few simple ingredients to make this easy chopped asian salad and feel free to buy vegetables that are pre-chopped. Taking shameless shortcuts like that are one of the biggest tips I give to my midlife weight loss clients.
Thai Peanut 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!
Ingredients for the Best Thai Asian Salad
- Green & Red Cabbage
- Red Bell Pepper
- Carrots
- Sunflower Seeds
- Sunflower Butter
- Coconut Aminos
- Water
- Apple Cider Vinegar or White Wine Vinegar
- Lime Juice
- Minced Ginger
- Red Pepper Flakes
I make this salad as a base for my lunches and then I add a protein like this pan fried scallop recipe, oven baked cod, baked coconut shrimp, or chicken nuggets in the air fryer for an easy meal throughout the week!
Thai Asian Salad and Asian Salad Dressing
Ingredients
For the Salad:
- 3 cups green cabbage , shredded
- 2 cups red cabbage, shredded
- 2 cups carrots, shredded
- 1 red bell pepper, chopped
- 2 tablespoons sunflower seeds
For the Dressing:
- 1/4 cup peanut butter, or any nut butter
- 1/4 cup water
- 1 tablespoon coconut aminos, or low sodium soy sauce
- 1 tablespoon white vinegar, apple cider vinegar
- 2 tablespoons lime juice
- 1/2 tablespoon minced ginger
- 1 teaspoon red pepper flakes
Instructions
- 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.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
