Tangled Thai Salad for Zwt 9

Bright, colorful, and packed with fresh, vibrant flavors, the Tangled Thai Salad for Zwt 9 is a refreshing masterpiece that combines crisp vegetables with a creamy, tangy peanut dressing. Featuring julienned carrots, crunchy cucumbers, purple cabbage, and red bell peppers, this salad is elevated by the aromatic addition of fresh cilantro, mint, and a hint of spice from optional red chili. The rich dressing, made with lime juice, peanut butter, sesame oil, and fresh ginger, perfectly balances sweet, savory, and zesty notes. Garnished with roasted peanuts for a nutty crunch, this no-cook recipe is ready in just 20 minutes, making it an ideal quick lunch, light dinner, or flavorful side dish. Perfect for fans of Thai cuisine, this vibrant vegan-friendly salad is a must-try!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 large Carrot
• 1 large Cucumber
• 1 medium Red bell pepper
• 1 cup Purple cabbage
• 0.5 cup Fresh cilantro
• 0.25 cup Fresh mint leaves
• 2 stalks Green onions
• 0.25 cup Roasted peanuts
• 3 tablespoons Lime juice
• 2 tablespoons Soy sauce
• 1 tablespoon Honey
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 2 tablespoons Creamy peanut butter
• 1 clove Garlic
• 1 teaspoon Fresh ginger
• 1 small Red chili (optional)

Directions

Step 1

Begin by preparing the vegetables. Shred the carrots using a julienne peeler or grater. Thinly slice the cucumber, red bell pepper, and purple cabbage into strips or matchsticks.

Step 2

Chop the fresh cilantro, mint leaves, and green onions into small pieces. Set aside the greens and vegetables in a large mixing bowl.

Step 3

Roughly chop the roasted peanuts and set aside for garnish.

Step 4

Next, make the tangy peanut dressing. In a small mixing bowl, whisk together lime juice, soy sauce, honey, sesame oil, rice vinegar, and creamy peanut butter until smooth.

Step 5

Finely mince the garlic and grate the fresh ginger. If using a red chili, finely chop it as well. Add these to the dressing mixture and whisk until all ingredients are fully combined.

Step 6

Pour the dressing over the prepared vegetables and toss gently until everything is evenly coated.

Step 7

Transfer the salad to a serving platter or bowl. Garnish with the chopped peanuts and a few extra sprigs of fresh cilantro or mint, if desired.

Step 8

Serve immediately as a light meal or side dish. This salad is best enjoyed fresh but can be refrigerated for up to one day.

Nutrition Facts

Serving size	1106 grams (1106.0g)

Amount per serving	% Daily Value*
Calories	864

Total Fat 51.20g	66%
Saturated Fat 8.50g	43%
Polyunsaturated Fat 11.60g
Cholesterol 0mg	0%
Sodium 1425mg	62%
Total Carbohydrate 90.70g	33%
Dietary Fiber 23.10g	83%
Total Sugars 46.50g
Protein 31.70g	63%

Vitamin D 0IU	0%
Calcium 443mg	34%
Iron 11mg	59%
Potassium 2664mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 13.3%

Carbs: 38.2%