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!
Oil-Free Thai Salad + Peanut Sauce Dressing
Yield 2 servings
- 6 cups packed Baby Spinach
- 1 cup Carrots, thinly sliced
- 1 cup Purple Cabbage, thinly sliced
- 1/4 cup Cucumber, small diced
- Peanut Sauce dressing, to taste
- 2 tbsp Flaked Coconut
- 1 tbsp Pine Nuts, crush to top
- 4 tbsp Cilantro, rough chopped
- 2-3 tbsp Mint, thinly sliced
Peanut Sauce Dressing: Yields about 1 cup - 4-6 servings
2 tbsp Peanut Butter* 2 tbsp Powdered PB 1-2 tbsp Dark Soy Sauce, I used mushroom 1 tbsp Maple Syrup 1-1/2 tbsp Sriracha Hot Sauce or Chili Paste 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 3 tbsp Lime Juice Salt, to taste (optional) 1/8-1/4 cup Hot Water, to thin out
Wash and chop all veggies to size. I left the baby spinach as is, you can chop it into smaller pieces though or use any green you prefer.
Measure and mix together peanut sauce dressing ingredients. I added everything into a mason jar, sealed it and gave it a shake to evenly combine.
Assemble salad with a base of greens, top with fruits and veggies.
Finish off each salad with fresh herbs and crushed nuts. Drizzle over peanut sauce dressing and serve.
*Any unsweetened nut or seed butter will work in place of peanut butter.
Courses Lunch, Dinner, Entree