Thai Iceberg Salad with Peanut Dressing

5 from 1 vote

Thai Iceberg Salad with Peanut Dressing

This is a balance of flavors: sweet, savory, tangy, earthy, with a bit of heat. Using chunky nut butter lends some texture but you can just as easily use a smooth nut butter for a smooth salad dressing. If you love satay then you will adore this. Feel free to use almond butter in place of the peanuts, if desired. Iceberg and cucumber provide a nice textural contrast to the creamy dressing while tomatoes bring bright acidic pops and carrots lend sweetness.

Course Salad

Cuisine Thai

Keyword asian, dairy-free, dressing, easy, egg-free, fast, nightshade-free, nut-free, peanut, Peanut Butter, salad, Thai

Prep Time 15

Total Time 15

Servings

Calories 166kcal

Author Jenny Ross

Ingredients

Peanut Dressing

1/2 cup crunchy natural peanut butter or almond butter
2 garlic cloves minced
2 tablespoons gluten free soy sauce or 4 tablespoons coconut aminos
2 tablespoons fresh lime juice one lime
2 tablespoons rice vinegar
1 tablespoon monk fruit powdered, or 3-4 drops stevia glycerite, to taste, omit if using coconut aminos
1 tablespoon fish sauce
1/2 tablespoon ginger fresh grated
1 teaspoon toasted sesame oil
1 teaspoon sriracha omit for nightshade-free
water as needed

Salad

1 head iceberg lettuce roughly torn
8 cherry tomatoes quartered, omit for nightshade-free
1/2 English cucumber sliced thin
1 carrot shredded

Get Recipe Ingredients

Instructions

Combine all dressing ingredients and whisk until smooth. Adjust consistency as desired with water and season to taste. Set aside (can be made up to 1 week ahead, refrigerated).
Combine all salad ingredients in a bowl. Toss with peanut dressing and serve.

Notes

Protein:Energy Quotient [calories]: 0.3

Nutrition