SERVES 4–6
Colorful and bursting with flavors, this Thai salad isn’t just something to serve at a gathering. It’s part of the festivities! It’s crunchy, hydrating, and loaded with fiber, not to mention heaps of vitamins and minerals. If you don’t have a julienne tool, you can just chop the veggies into thin slices. And if you don’t have time to make our Simple Peanut Dressing, simply replace it with your favorite store-bought version. However, we do have to warn you that homemade always tastes best! Make the salad dressing earlier in the day to save on time when you’re getting ready to eat.
For the Simple Peanut Dressing
½ cup peanut or almond butter
¼ cup maple syrup
¼ cup rice wine vinegar
¼ cup sesame oil
3 Tbsp. soy sauce or tamari
2 Tbsp. lime juice
½ tsp. ginger powder
½ tsp. garlic powder
For the salad
½ cup chopped purple cabbage
1 tomato, chopped
1 cucumber, julienned
1 small red, yellow, or orange bell pepper, seeded and julienned
1 small carrot, julienned
1 large handful fresh cilantro, chopped (we use the entire bunch, but we love cilantro)
1 small handful fresh mint leaves, chopped
⅓ cup peanuts or raw cashews
½ cup cubed baked tofu (optional)
Salt to taste
6–8 romaine leaves, chopped
1 Pour all the Simple Peanut Dressing ingredients into a blender and process until smooth. If you want a thinner consistency, add 1 Tbsp. water at a time to thin out the dressing.
2 Place all the salad ingredients except the romaine into a large salad bowl. Toss with the peanut dressing.
3 Arrange a bed of romaine leaves on a platter, transfer the dressed salad onto the romaine, and serve.
