Thai Crunch Salad with Almond Dressing - Bravabod
Recipes

Thai Crunch Salad with Almond Dressing

Valentina

Whisk together an easy almond butter dressing, chop some crisp raw vegetables, and toss it all together. Done. No lettuce here means no wilting, making this a great make ahead meal or picnic addition. Take this recipe as your launch pad; use whatever combination of raw vegetables you have on hand to equal the total amount. It can be enjoyed cold, at room temperature, or even sautéed for a little less crunch.

How To MakeDiet Type: Paleo

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Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 cup red cabbage
  • 1 cup green cabbage
  • 1 cup shredded carrots
  • 1/2 red bell pepper
  • 1/2 cup almonds
  • 2 scallions
  • 1/2 cup fresh cilantro Almond Dressing
  • 3 tablespoons smooth almond butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons neutral flavored oil (grapeseed, safflower, or avocado oil)
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 teaspoons sriracha or other hot sauce (add more for extra spicy)
  • 1/4 teaspoon ground ginger

Instructions
  1. Step 1: Combine all dressing ingredients in a small bowl and stir until smooth. Taste and adjust seasonings as desired.
  2. Step 2: Chop all the salad ingredients into a small, bite-sized dice.
  3. Step 3: Add all salad ingredients to a bowl and toss with the dressing, to taste.
  4. Serve: Enjoy with any extra dressing on the side.

Recipe Notes

Note 1: Every 1/4 teaspoon of ground ginger may be replaced with 2 teaspoons of fresh ginger.

Nutrition

Whisk together an easy almond butter dressing, chop some crisp raw vegetables, and toss it all together. Done. No lettuce here means no wilting, making this a great make ahead meal or picnic addition. Take this recipe as your launch pad; use whatever combination of raw vegetables you have on hand to equal the total amount. It can be enjoyed cold, at room temperature, or even sautéed for a little less crunch.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 cup red cabbage
  • 1 cup green cabbage
  • 1 cup shredded carrots
  • 1/2 cup snap peas
  • 1/2 red bell pepper
  • 1/2 cup almonds
  • 2 scallions
  • 1/2 cup fresh cilantro Almond Dressing
  • 3 tablespoons smooth almond butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons neutral flavored oil (grapeseed, safflower, or avocado oil)
  • 1 tablespoon sesame oil
  • 1 tablespoon agave syrup
  • 2 teaspoons sriracha or other hot sauce (add more for extra spicy)
  • 1/4 teaspoon ground ginger

Instructions
  1. Step 1: Combine all dressing ingredients in a small bowl and stir until smooth. Taste and adjust seasonings as desired.
  2. Step 2: Chop all the salad ingredients into a small, bite-sized dice.
  3. Step 3: Add all salad ingredients to a bowl and toss with the dressing, to taste.
  4. Serve: Enjoy with any extra dressing on the side.

Recipe Notes

Note 1: Every 1/4 teaspoon of ground ginger may be replaced with 2 teaspoons of fresh ginger.

Nutrition

Whisk together an easy almond butter dressing, chop some crisp raw vegetables, and toss it all together. Done. No lettuce here means no wilting, making this a great make ahead meal or picnic addition. Take this recipe as your launch pad; use whatever combination of raw vegetables you have on hand to equal the total amount. It can be enjoyed cold, at room temperature, or even sautéed for a little less crunch.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 cup red cabbage
  • 1 cup green cabbage
  • 1/2 cup snap peas
  • 1/2 orange bell pepper
  • 1/2 red bell pepper
  • 1/2 cup almonds
  • 2 scallions
  • 1/2 cup fresh cilantro Almond Dressing
  • 3 tablespoons smooth almond butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons neutral flavored oil (grapeseed, safflower, or avocado oil)
  • 1 tablespoon sesame oil
  • 1 tablespoon low-carb liquid or granulated sweetener (1:1 sugar replacement, see notes)
  • 2 teaspoons sriracha or other hot sauce (add more for extra spicy)
  • 1/4 teaspoon ground ginger

Instructions
  1. Step 1: Combine all dressing ingredients in a small bowl and stir until smooth. If using a granulated sweetener, you may need to add up to 1 tablespoon of water for a thinner consistency. Taste and adjust seasonings as desired.
  2. Step 2: Chop all the salad ingredients into a small, bite-sized dice.
  3. Step 3: Add all salad ingredients to a bowl and toss with the dressing, to taste.
  4. Serve: Enjoy with any extra dressing on the side.

Recipe Notes

Every 1/4 teaspoon of ground ginger may be replaced with 2 teaspoons of fresh ginger.

Nutrition

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Thai Crunch Salad with Almond Dressing

PT15M 1 cup red cabbage 1 cup green cabbage 1 cup shredded carrots 1/2 red bell pepper 1/2 cup almonds 2 scallions 1/2 cup fresh cilantro 3 tablespoons smooth almond butter 3 tablespoons rice vinegar 2 tablespoons neutral flavored oil (grapeseed, safflower, or avocado oil) 1 tablespoon sesame oil 1 tablespoon honey 2 teaspoons sriracha or other hot sauce (add more for extra spicy) 1/4 teaspoon ground ginger Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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