Spiralized Thai Salad
This spiralized Thai salad is fresh, healthy, and has the most delicious cilantro-lime-peanut dressing.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Thai
Keyword: spiralized Thai salad
Servings: 4
- 1 large carrot
- 1 English cucumber
- 1 red bell pepper chopped
- 1 scallion chopped (green part only)
- 1 small red cabbage
- Handful chopped cilantro
Dressing:
- 1/4 cup peanut butter
- 1 clove garlic minced
- 2 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- Juice from 1.5 limes
- 1/4 teaspoon powdered ginger
- 1/4 cup water
- Thai chili paste (optional) to taste
Add the dressing ingredients to a blender and combine until smooth. Set aside.
Spiralize the carrot, cucumber, and cabbage on the settings of your choosing (I used the angel hair setting for the carrot, the straight blade for the cucumber, and the chipping blade for the cabbage). Add veggies to a salad bowl along with the red pepper, scallion and chopped cilantro.
Pour the dressing over top and serve immediately. You may have some dressing left over. It'll keep in an air-tight container in the fridge for a few days.