Crunchy Thai Salad with Creamy “Peanut” Dressing

4.8 from 14 reviews

This tasty Crunchy Thai Salad with Creamy “Peanut” Dressing is packed with crisp veggies and a simple allergy-free “peanut” sauce that will have everyone begging for seconds! Vegan and gluten-free.


For the dressing:

For the salad:

  1. To prepare the dressing: In a high-speed blender, combine the seed butter, vinegar, olive oil, lemon juice, tamari, honey or maple syrup, garlic, ginger, salt, red pepper flakes, and water and blend until completely smooth. Set aside.
  2. In a large bowl, combine the lettuce, cabbage, carrots, bell pepper, and sunflower seeds. Pour the dressing over the top and toss well to coat. Serve immediately. This salad will wilt rather quickly after its dressed, so if you want to save a portion for later, store the salas and dressing separately in airtight containers in the refrigerator for up to 3 days.

Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott

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