Oil-Free Thai Salad + Peanut Sauce Dressing - The Plant Philosophy

Oil-Free Thai Salad + Peanut Sauce Dressing - The Plant Philosophy

Flash back to earlier this year, I visited Portland and ate all the vegan foods. Including this Thai salad at a popular vegan restaurant. Well, it wasn’t this exact salad. But I was so inspired by the simple combination of ingredients I had to recreate a copycat version of it to share. If you’re ever in Portland, I highly recommend checking out Blossoming Lotus and giving their Thai Salad a try. Don’t forget to add the bbq soy curls too! For now this is pretty darn close and every bite reminds me of the place I love most.

I’ve always been keen on the greens. Everyone that knows me knows I live for Thai food and copious amounts of spring rolls. In fact, I’ve shared more recipes for that on here than anything else. Dippable salad, need I say more? This salad combo could also be taken one step further and rolled with rice paper. For that I’d make the veggies a larger cut. But sometimes it’s nice to eat an actual salad and tone down my excessive dipping sauce addiction. Peanut sauce is a true weakness of mine. I’m guilty of making it in bulk and consuming it on a weekly basis. Highly recommend investing in a quality nut-butter and dark soy sauce if you want to give this recipe a go. I’ve tried making it with almond butter and sun butter – both are great! Meaning it’s easy to go nut-free if need be.

The veggies should be prepped the day of, they only last about 3-4 days in the fridge. The sauce however can last up to a week. I usually down it all by then, but I’d say 7 days to be safe. Be sure to very thinly slice your fresh mint. I know not everyone is a fan of it, but I promise the combo of everything works together. I use to hate fresh mint in salads or rice paper rolls, but now I love it if it’s thinly sliced. Not a fan of a giant bite of tons of mint – too strong! So go easy on it if you’re nervous about trying it.

Depending on the nut-butter you use, your dressing might thicken up a bit once chilled. If it’s not thin enough to drizzle, add warm water in tablespoon increments. Whisking it until you’ve reached the desired consistency. Always give it a good shake or stir before using. Sometimes the soy sauce separates from everything else. You can of course use tamari in place of soy sauce to keep it soy-free – I personally love dark mushroom soy sauce in this though. It’s available at any asian grocery store or online. I order mine from here.

If you give this Thai salad a try I would love to hear what you think about it. Please snap a photo and feel free to tag me on Instagram @PlantPhilosophy using the hashtag #PlantPhilosophy so I don’t miss seeing your post!

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Oil-Free Thai Salad + Peanut Sauce DressingPrep 20 mins

Total 20 mins

Ingredients

  • 1 cup Carrots, thinly sliced
  • 1 cup Purple Cabbage, thinly sliced
  • 1/4 cup Cucumber, small diced
  • 2 tbsp Flaked Coconut
  • 1 tbsp Pine Nuts, crush to top
  • 4 tbsp Cilantro, rough chopped
  • 2-3 tbsp Mint, thinly sliced
Read the whole recipe on The Plant Strong Vegan