Thai Peanut Salad Recipe (Keto Salad)
Thai Peanut Salad Recipe (Keto Salad) is incredibly delicious when combined with fresh shredded cabbage, peanuts, and chopped vegetables in a Thai peanut dressing. Everyone will love this dish for a nutritious salad!
The ideal side salad, or turn it into a major dish by adding chopped cooked chicken. This salad has no added sugar, is low carb, keto, and gluten-free.
Recipe for Thai Peanut Salad
Warning: This salad is addictive! This dish for Thai Peanut Salad is irresistible. We devoured every last bit of this recipe, which I tested in several different ways. Freshly chopped vegetables, peanuts, and the slightly sour, salty, and sweet peanut dressing, in my opinion. The crunch from the peanuts and cabbage makes it particularly gratifying and delicious.
Thai Peanut Salad Recipe (Keto Salad)
Simple to Make
Simply chop or shred your vegetables, then combine them with the other salad components. Add 12 to 16 oz of chopped cooked chicken to turn this salad into a Thai chicken salad.
Healthy Keto Low Carb Salad
This low-carb salad is really good! Try it out for yourself. It has a ton of reviews and thousands of shares.
Ingredients
Salad
- 4 cups of shredded cabbage
- 12 cup chopped and peeled cucumber
- sliced green onions, half a cup
- salted peanuts in a cup
- 1/2 cup red bell pepper (add 1/4 cup chopped hot red pepper if you want heat)
- Optional: You can add 12 ounces of diced cooked chicken to make it a full dinner.
Thai Peanut Salad Dressing
- Use all-natural peanut butter in the amount of 1/3 cup.
- 3 tablespoons of olive oil
- 3 tablespoons of either standard or rice vinegar
- 2 tablespoons of conventional soy sauce, tamari, or coconut aminos
- 1 teaspoon sugar replacement in granules (or regular sugar)
- 1 teaspoon each of minced garlic, ginger paste, and finely chopped ginger.
- Red pepper flakes, 1/4 to 1/2 teaspoon
- pepper and salt as desired
- Garnish with cilantro, if desired.
Intructions
- Add the pepper, cabbage, cucumber, green onions, peanuts, and chicken (if using) to a large bowl. Picture 1 and 2)
- In a little bowl blend remaining fixings. (Image 3: Toss the salad with the dressing. Image 4: Season to taste with salt and pepper. Enjoy!
Notes
Increase the sugar (or sugar substitute) by 12 teaspoon if using tamari or soy sauce, for a total of 112 teaspoons. This recipe uses coconut aminos, which are sweeter than tamari or soy sauce.
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