Low Sodium Classic Thai Salad
Bright, fresh, and bursting with vibrant Thai-inspired flavors, this Low Sodium Classic Thai Salad is a healthier spin on a beloved dish. Packed with crisp romaine lettuce, shredded cabbage, crunchy carrots, and juicy cherry tomatoes, it’s a colorful mix that delights the eyes and the palate. Fresh herbs like cilantro and mint bring bold aromatics, while the zesty lime, low sodium soy sauce, and hint of sesame oil in the dressing tie the salad together with irresistible tanginess. Topped with unsalted peanuts for extra crunch, this quick 20-minute recipe is perfect for a light, nutritious meal or side dish. Ideal for heart-healthy diets, this salad is a guilt-free way to enjoy the authentic taste of Thailand.
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Cabbage
- 1 large Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 cup Cherry tomatoes
- 0.5 cup Fresh cilantro
- 0.25 cup Fresh mint leaves
- 2 stalks Green onion
- 1 large Lime
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Chili flakes (optional)
- 0.25 cup Peanuts, unsalted
Instructions
Start by washing and drying all your vegetables. Cut the romaine lettuce into bite-sized pieces and place them into a large salad bowl.
Thinly slice the cabbage and add it to the bowl with the romaine lettuce.
Peel and julienne the carrot into thin strips. Add to the salad bowl.
Slice the cucumber in half lengthwise, remove the seeds with a spoon, and then slice into half-moon shapes. Add to the bowl.
Remove the core and seeds from the red bell pepper, slice it thinly, then add to the salad.
Halve the cherry tomatoes and toss them into the salad bowl.
Roughly chop the cilantro and mint leaves, then slice the green onions thinly. Add herbs and onion to the bowl.
For the dressing, in a small bowl, squeeze the juice of 1 lime, add 2 tablespoons of low sodium soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. If desired, add 0.5 teaspoon of chili flakes for a bit of heat.
Whisk the dressing ingredients together until well combined.
Pour the dressing over the salad and toss everything together gently to ensure even coating.
Roughly chop the peanuts and sprinkle them over the top of the salad for added crunch.
Serve immediately and enjoy your Low Sodium Classic Thai Salad!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 29.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3407 mg | 72% | |
*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.
