Dairy-Free Classic Thai Salad
Bright, refreshing, and completely dairy-free, this Classic Thai Salad is a vibrant medley of bold flavors and crisp textures. Packed with nutrient-rich vegetables like romaine lettuce, crunchy cucumbers, and colorful bell peppers, it’s elevated with fresh herbs like cilantro and basil for a fragrant finish. Tossed in a zesty lime-based dressing layered with savory soy sauce, tangy rice vinegar, and a hint of chili garlic sauce, this salad delivers the perfect balance of sweet, salty, and spicy—all in under 20 minutes. Topped with a satisfying crunch from unsalted peanuts, this recipe is perfect as a light lunch, side dish, or refreshing appetizer for any Thai-inspired meal. Whether you’re catering to dietary needs or just craving something deliciously wholesome, this Thai salad is an easy, irresistible choice!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 1 medium Red bell pepper
- 1 large Carrot
- 0.5 small Red onion
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh basil
- 0.25 cup Unsalted peanuts
- 1 large Lime
- 2 tablespoons Fish sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Chili garlic sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
Instructions
Start by preparing the vegetables: Wash and dry the romaine lettuce. Tear it into bite-sized pieces and place them into a large salad bowl.
Slice the cucumber in half lengthwise and then into thin half-moons. Add them to the salad bowl.
Halve the cherry tomatoes and thinly slice the red bell pepper. Julienne or thinly slice the carrot. Add tomatoes, bell pepper, and carrot to the bowl.
Thinly slice the red onion and add it to the salad along with finely chopped fresh cilantro and basil leaves.
Roughly chop the unsalted peanuts and sprinkle them over the salad for added crunch.
To make the dressing, juice the lime into a small bowl. Add fish sauce, rice vinegar, soy sauce, chili garlic sauce, sesame oil, sugar, and salt. Whisk until well combined.
Pour the dressing over the salad, tossing everything together to ensure the vegetables are well coated.
Serve the salad immediately to maintain freshness, garnished with additional cilantro and peanuts if desired.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 30.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3020 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
