Thai Vegetable Salad
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By Michelle Luelo
Thai Vegetable Salad
4 steps
Prep:15minCook:10min
Bright, crisp and colourful. You might just forget that it’s still winter outside. Add some chicken or shrimp to this salad if you like.
Updated at: Wed, 16 Aug 2023 19:47:04 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories317.6 kcal (16%)
Total Fat19.6 g (28%)
Carbs28.7 g (11%)
Sugars16.9 g (19%)
Protein11.5 g (23%)
Sodium507.2 mg (25%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsnapa cabbage
finely sliced, or romaine lettuce, chopped
2 cupsbaby kale
1 cupred cabbage
finely sliced
1carrot
grated or julienned
1mango
diced
1red bell pepper
thinly sliced
1english cucumber
remove seeds by cutting in half and scraping with a spoon Slice
½ cuppeanuts
chopped
¼ cupcilantro
Dressing
Instructions
Step 1
Combine dressing ingredients in a bullet blender or whisk vigorously by hand. Make the dressing first (or ahead) so it has time to rest/mature while you prepare the salad.
Step 2
Combine salad ingredients.
Step 3
If adding chicken or shrimp, quickly saute in a little vegetable and sesame oil
Step 4
Toss everything together and enjoy
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