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Recipe for Thai Salad

recipe for thai salad

Made with only gluten and dairy-free ingredients, this Recipe for Thai Salad is one you can feel confident serving for all to enjoy!

Ingredients

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Recipe for Thai Salad

  • 1 head Boston lettuce, washed, dried, and torn into bite-size pieces
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh cilantro
  • 1 red bell pepper, finely chopped
  • 1 cucumber, peeled, seeded, and finely chopped
  • 1/2 red onion, finely chopped
  • 1 can (15-ounces) whole baby corn, drained and chopped
  • 1 (11-ounce) can mandarin oranges, drained
  • 1 can (8-ounces) chopped water chestnuts, drained 
  • 1/2 cup dry-roasted peanuts, finely chopped (can substitute for sunflower seeds)

Tahini Vinaigrette

  • 1/4 cup unrefined toasted sesame oil
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon raw honey
  • 2 tablespoons tahini
  • 1 tablespoon gluten free soy sauce
  • Juice from 1 lime
  • 1/4 teaspoon crushed red pepper

Instructions

Recipe for Thai Salad

  1. In a large serving bowl, add the lettuce, mint, cilantro, bell pepper, cucumber, onion, corn, oranges and water chestnuts (Note: be sure all salad ingredients are very dry.)
  2. Gently toss all ingredients.
  3. Pour the Tahini Vinaigrette on top of the salad and gently toss. Sprinkle the peanuts (or sunflower seeds) on top of the salad just before serving.
  4. Serve immediately, and enjoy!

Tahini Vinaigrette

  1.  Place all of the ingredients for the tahini vinaigrette in a small mixing bowl and whisk well with a fork.
  2. Pour the vinaigrette over the Thai Salad, toss well and then let sit for about 10 minutes at room temperature for the flavors to develop. Serve at room temperature or outside.

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