Thai Salad (Sweet and Spicy)

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What’s the perfect combination of fresh, crunchy veggies, sweet pineapple, and spicy chili?this Thai Salad recipe!i love spicy food Thai Beef Salad or Thai Shrimp Lettuce Wraps one meal but when i want something light side dish, this Thai Peanut Salad will do the trick. It’s full-bodied, delicious, and has just the right balance of sweetness (no refined sugar) and heat.

Ingredients and Substitutes

This section explains how to choose the best ingredients for Thai Peanut Salad, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

Sweet Chili Sauce Ingredients:

• Honey – I used Zero Sugar Honey For this Thai salad dressing, but any kind will do.
• crushed red pepper flakes – Adds spiciness and balances sweetness. You can substitute cayenne or paprika for a similar effect.
• rice vinegar – You can substitute white wine vinegar, apple cider vinegar, or even lime juice if you prefer.
• garlic – I used freshly chopped garlic cloves, but you can also use 1/2 tsp canned minced garlic For convenience.

I didn’t add any oil to the dressing, but you can add a tablespoon of sesame oil if you like.

Variation: Make Thai Peanut Salad Dressing instead!

Just stir or mix 1/4 cup peanut butter, 3 cloves crushed garlic, 1 tbsp coconut aminos (or low sodium tamari or soy sauce), 1/2 tbsp honey (or unsweetened honey), 1/2 tbsp rice vinegar, 2 tbsp water . Adjust the amount of water as needed to thin the creamy peanut butter to your desired consistency.

Thai Salad Ingredients:

• mixed greens – You can use arugula, spinach, or other green leafy vegetables.
• Pineapple – For that same tropical flavor, try mango or papaya.
• vegetable – I use carrots, cucumbers, bell peppers, and red cabbage for a variety of fresh flavors and textures. You can also add or substitute other crunchy vegetables here, such as jicama, radishes, or peas.
• peanut – I used roasted peanuts and crushed them, but you can leave them whole if you like. Feel free to use other nuts like cashews or almonds, substitute sunflower seeds or pepperoni for a nut-free option, or omit them entirely.

Optional decorations:

• sesame seeds
• onion – Green onions or chives are good substitutes.
• fresh herbs – I like to garnish this salad with fresh cilantro and mint, but you can use Thai basil for a more traditional flavor.

How to Make Thai Salad

This section shows how to make Thai Crispy Salad, with step-by-step photos and details about techniques to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Make the dressing. exist pan, combine honey, chilli flakes, rice vinegar, and garlic. Bring to a gentle boil, then simmer until desired consistency is reached.
2. Mix salad. In a large bowl, add mixed greens, pineapple, carrots, cucumbers, red bell peppers, and cabbage.

3. Add peanuts. Sprinkle chopped peanuts over salad mixture.
4. Throw together. Served with Pad Thai and drizzled with a sweet chili dressing. Stir to combine. Add sesame seeds, scallions, cilantro and/or mint, if desired.

storage instructions

Thai Peanut Salad tastes best fresh, but you can chop the vegetables ahead of time and make the dressing. Store them individually in the refrigerator for up to 3-4 days. If you have leftover salad, you can store it in the refrigerator with the dressing for 1 day, or without the dressing for 2 days.

What to Serve with Thai Salad

Thai salad recipes are full of bold flavors and refreshing ingredients, but choosing the right side dish can take your meal to the next level. Here are some ideas:

More Asian Salad Recipes

If you love fresh and vibrant flavors of Thai food, you’ll love these delicious and easy-to-make Asian-inspired salad recipes:

Thai Salad (Sweet and Spicy)

You’ll love this healthy, fresh Thai salad recipe featuring peanuts, crunchy vegetables and a sweet chili dressing. Great for lunch or as a side dish!

Prepare: 15 minute

all: 15 minute

Serving Size: 6 (Adjust according to recipe ratio)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. in a small pan, combine honey, red pepper flakes, rice vinegar, and garlic.Bring to a gentle boil, then reduce heat to medium-low and bring to a boil 2-4 minutesuntil bubbles form and the dressing thickens to your liking. Remove from heat and cool completely.

2. In a large salad bowl, combine mixed greens, pineapple, carrots, cucumbers, red bell peppers, and cabbage.

3. Sprinkle chopped peanuts over salad.

4. Served with Pad Thai and drizzled with a sweet chili dressing.

5. Add other garnishes if desired – sesame seeds, scallions, cilantro and/or mint.

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recipe notes

Serving Size: 1 1/2 cups Thai salad + 1 tablespoon dressing

Nutritional Information Purposes unsweetened honeyand does not include optional decorations.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 117

fat 3.4 grams

protein 3.3 grams

total carbohydrates 22.9 grams

net carbs 14 grams

fiber 8.9 grams

sugar 10.9 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?see our nutrition policy.

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