Calling all Thai curry lovers! When those Thai flavor cravings call (let’s be honest, which is often) we’ve got the perfect dish to make your belly happy. This healthy, oh-so-delicious oil free Thai Curry Salad is fast, easy, and one of the quickest way to Thai curry heaven. Sweet, tangy Thai curry-packed dressing delightfully covers crisp Romaine lettuce, vibrant purple cabbage, sweet carrots, refreshing cucumbers, crunchy peanuts, hearty chickpeas, and creamy avocados makes for a fantastic meal. It is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, no oil, no refined sugar, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This week’s Whip It Up Wednesday is our Thai Curry Salad. I came about this recipe purely by accident. I can never get enough of Thai Curry with its zingy full-flavored goodness and totally in the mood for a refreshing salad, so I simply combined the two and created this magical Thai Curry Salad dressing, and boy-o-boy am I glad I did. It is sooo gosh darned tasty! Mom and I were thrilled eating this deliciousness!
Whip it up Wednesday
As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in about 10 to 15 minutes, largely dependent upon how fast you can chop veggies, which really helps speed things up in the kitchen.
Sensational Salad!
The flavor is bold, yet refreshing on the salad, it just makes for an awesome combination. I highly recommend using romaine as it a light lettuce and allows for the Thai Curry Dressing to shine. Using lettuce that has bitter notes or strong flavors could create too much contrasting flavors, which is why the romaine lettuce works so well in this dish.
And don’t get me started on the peanuts! They add this magical, roasted crunchy deliciousness that compliments the bold tangy dressing. Creamy, hearty chickpeas, refreshing cucumbers, crisp purple cabbage, sweet carrots, zesty red onions, and creamy avocados all come together perfectly in this wonderful salad. I just know you are going to love it!
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Thai Kitchen Red Curry Paste
We just love Thai Kitchen Red Curry Paste. It is Whole Food Plant Based compliant and has amazing flavor. It really sends this dressing over the top and works so perfectly with this flavorful and healthy salad. This salad hits all the high notes for everything a great salad should be: healthy, delicious, boasting no oil, no highly processed ingredients, and no refined sugar. Give it a try. It is crazy awesome!
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!
If you try it, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products Used:
- Whisk or blender
Thai Curry Salad
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 2-3 servings 1x
- Category: Salad, Dressings
- Cuisine: Thai
Description
Calling all Thai curry lovers! When those Thai flavor cravings call (let’s be honest, which is often) we’ve got the perfect dish to make your belly happy. This healthy, oh-so-delicious oil free Thai Curry Salad is fast, easy, and one of the quickest way to Thai curry heaven. Sweet, tangy Thai curry-packed dressing delightfully covers crisp Romaine lettuce, vibrant purple cabbage, sweet carrots, refreshing cucumbers, crunchy peanuts, hearty chickpeas, and creamy avocados makes for a fantastic meal. It is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, no oil, no refined sugar, no highly processed ingredients and gluten free.
Ingredients
- 1 large head Romaine lettuce, chopped
- 1 cup purple cabbage, shredded
- 1 cup carrots, matchsticks or ribbons
- 2 mini cucumbers, chopped
- ¼ cup red onion, thin strips
- 1 – 15.5 oz. can chickpeas, drained and rinsed
- ¼ cup chopped peanuts
Dressing Ingredients:
- 1 Tablespoon red curry paste *
- 1 Tablespoon + 1 teaspoon lime juice
- 1 teaspoon tahini
- 1 Tablespoon reduced sodium tamari * (see notes)
- 2 teaspoons organic maple syrup
- 1 Tablespoon miso *
- 1 Tablespoon water
Optional Toppings
- Chopped peanuts
- Matchstick carrots
- Chopped cilantro
- Avocado slices
- Toasted Sesame Seeds
Instructions
- Add all the dressing ingredients into a bowl and whisk until well combined or place into a high-speed blender, process for 30 seconds. Taste test the dressing and add seasonings to achieve the desired flavor. Set aside.
- To serve, place the chopped Romaine, sliced purple cabbage, matchstick carrots, thin strips of red onion, and chopped peanuts in a large bowl, toss to evenly distribute. Drizzle with half the salad dressing, toss lightly, then place on a salad serving platter. Top with chopped peanuts, sliced avocados, cilantro, and matchstick carrots, then drizzle with the remaining salad dressing (as needed) and a light sprinkle of toasted sesame seeds. Serve and Enjoy.
Notes
*Red Curry Paste: We used Thai Kitchen Red Curry Paste. It is Whole Food Plant Based Compliant.
*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also use chickpea miso for a soy free version.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 2 – 3
*Storage: Refrigerate and use within 5 days.
*Nutrition Information: Does not include optional add-ins of peanuts.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
