Description
This Thai Crunch Salad with creamy sesame dressing is always a crowd pleaser and can be customized with any veggies you love!
Ingredients
Units
Salad
- 2 cups lettuce, shredded
- 1 cup kale, finely chopped
- 1/4 cup Thai basil (can sub regular basil)
- 1/2 cup red cabbage, shredded
- 1 large carrot, peeled or shredded
- 1/2 red pepper, chopped
- 1/3 cup broccoli florets
- 1/2 cup edamame, cooked according to package directions
- 1 mango, chopped into cubes
- 3 tbsp toasted cashews
- 2 tbsp toasted sesame seeds
Sesame Dressing
- 2 tbsp avocado oil (or any neutral-tasting vegetable oil)
- 2 tbsp tahini
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp tamari (can sub gluten-free soy sauce)
- 2 tsp ginger, grated
- 1 tbsp honey or agave
- salt & pepper to taste
Instructions
- Add all the salad ingredients to a large mixing bowl.
- Make the salad dressing by mixing all the dressing ingredients together in a jar until combined. Taste and adjust seasoning to taste.
- Dress the salad and serve.
Notes
- Use bagged shredded carrots and red cabbage to save on prep time.
- No tahini? A natural almond butter or sunflower seed butter works as a substitute.
- Start with half the dressing and add more to taste. Leftover dressing keeps in the fridge for up to a week.
- To make it a full meal, add cooked quinoa, chickpeas, grilled chicken, shrimp, or crispy tofu.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 306
- Sugar: 15g
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
