Spiralized Thai Salad

Updated: Jun 7, 2018

Thai Salad

Straight from Salt & Lavender | Serves: 2-4 | Time: ~15 min


1 large #carrot

1 English #cucumber

1 red bell pepper, chopped

1 scallion, chopped (green part only)

1 small red #cabbage

Handful chopped cilantro


1/4 cup #peanut butter

1 clove garlic, minced

2 teaspoons rice vinegar

2 teaspoons soy sauce (I used coconut aminos)

2 teaspoons sesame oil

Juice from 1.5 limes

1/4 teaspoon powdered ginger

1/4 cup water

Thai chili paste, to taste


Add the dressing ingredients to a blender and combine until smooth. Set aside.

Spiralize the carrot, cucumber, and cabbage on the settings of your choosing (I used the angel hair setting for the carrot, the straight blade for the cucumber, and the chipping blade for the cabbage). Add veggies to a salad bowl along with the red pepper, scallion and chopped cilantro.

Pour the dressing over top and serve immediately. You may have some dressing left over. It'll keep in an air-tight container in the fridge for a few days.

What I ate and drank today (2/16/2018)

Thai salad for lunch and dinner

Celery sticks

Sampling of pesto for Sunday dinner

96 oz of water


~2 miles of walking (half of it carrying heavy groceries)

What I ate and drank today (2/15/2018)

132 oz of water

2 cups of decaf

Broccoli tahini bisque

1/2 peanut butter sandwich

Veggie quesadilla


~2 miles of walking

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