Name: Thai Chopped Salad with Peanut Drizzle
Prep time: 20 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 cups romaine lettuce; 2 cups napa cabbage, shredded; 2 cups (about 8oz) shredded cooked chicken breast; 1 1/2 cups red cabbage, shredded; 1 cup shredded carrot; 1 cup diced bell pepper (about 1 bell pepper); 1 cup diced cucumber (I like English or Persian cucumbers); 2 green onions; 1/4-1/2 cup cilantro, minced; 1/3-1/2 cup cashews or peanuts (raw or lightly salted); 2 Tbsp Thai sweet chili sauce; 2 Tbsp lime juice; 1/4 cup peanut butter (or cashew butter); 1/4 cup coconut milk (canned or refrigerated); 2 Tbsp. gluten free tamari (I like reduced sodium), coconut aminos (paleo), or soy sauce; 1 Tbsp. pure maple syrup

Description

Thai Chopped Salad – A fresh, crisp salad topped with sweet thai chili vinaigrette and a creamy peanut sauce drizzle. (Gluten free & paleo friendly!)

Ingredients

Scale

For the salad:

2 cups romaine lettuce
2 cups napa cabbage, shredded
2 cups (about 8oz) shredded cooked chicken breast
1 1/2 cups red cabbage, shredded
1 cup shredded carrot
1 cup diced bell pepper (about 1 bell pepper)
1 cup diced cucumber (I like English or Persian cucumbers)
2 green onions
1/4–1/2 cup cilantro, minced
1/3–1/2 cup cashews or peanuts (raw or lightly salted)

For the dressing:

2 Tbsp Thai sweet chili sauce
2 Tbsp lime juice

For the peanut drizzle:

1/4 cup peanut butter (or cashew butter)
1/4 cup coconut milk (canned or refrigerated)
2 Tbsp. gluten free tamari (I like reduced sodium), coconut aminos (paleo), or soy sauce
1 Tbsp. pure maple syrup

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Instructions

For the salad:

Add lettuce, red and green cabbage, chicken, carrot, bell pepper, cucumber, green onion, and cilantro to a large bowl.
If not serving immediately, store in an airtight bag for 2-3 days.
When ready to serve, toss salad with chili-lime vinaigrette until well coated. Then, serve with peanut or cashew drizzle on top and sprinkle with cashews or peanuts.

For Chili Lime Vinaigrette:

In a small bowl, stir together Thai sweet chili sauce and lime juice. Whisk to combine. Store separately, and toss with salad right before serving.

For the Peanut or Cashew Drizzle:

In a small bowl, whisk together peanut butter or cashew butter, coconut milk, tamari/coconut aminos, and maple syrup. Whisk until completely smooth. (Or, you can use an immersion blender to combine quickly)
Drizzle over salad when ready to serve.

Notes

Make Ahead Notes: If you don’t plan to serve this immediately, store the dressing and drizzle separate from the salad. Stored separately, the components of this salad will last at least 2-3 days in the fridge.

Paleo & Gluten Free Notes: To be paleo compliant, use cashews, cashew butter, and coconut aminos. You can choose to omit the sweet chili sauce, or use a homemade compliant version like this one. For gluten free, use coconut aminos or gluten free Tamari (I prefer low-sodium).

Prep Time: 20 minutes
Category: Main Dish, Salad
Method: No-Cook
Cuisine: Thai, Asian, American