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. Thai Kitchen is fairly tame, if using another brand, we strongly suggest starting with less than the amount listed and build from there as some brands have significantly more heat than Thai Kitchen.
*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.