Nut-Free Classic Thai Salad
Bright, fresh, and irresistibly flavorful, this Nut-Free Classic Thai Salad is a vibrant twist on a beloved Southeast Asian staple. Packed with crisp cabbage, colorful julienned vegetables, juicy cherry tomatoes, and aromatic herbs like cilantro and mint, this salad is a feast for the senses. Tender grilled chicken adds a satisfying protein boost, while a zesty homemade dressing—made with lime juice, fish sauce, soy sauce, and a touch of brown sugar—ties it all together. Perfect for those with nut allergies, this nut-free masterpiece delivers all the bold, tangy, and savory flavors you crave in a Thai salad without compromising on texture or authenticity. Ready in just 30 minutes, it’s an easy, wholesome option for lunch, dinner, or a shareable appetizer that’s sure to wow your guests and your taste buds alike!
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Recipe Information
Ingredients
- 2 cups Cabbage
- 1 cup Carrot, julienned
- 1 cup Cucumber, thinly sliced
- 1 Red bell pepper, thinly sliced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Fresh cilantro, chopped
- 0.25 cup Fresh mint leaves, chopped
- 1 Grilled chicken breast, sliced
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar
- 2 cloves Garlic, minced
- 1 Red chili, finely chopped (optional)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by thinly slicing the cabbage and red bell pepper, julienning the carrot, and slicing the cucumber. Place them in a large mixing bowl.
Halve the cherry tomatoes and add them to the bowl along with chopped cilantro and mint leaves.
In a small bowl, prepare the dressing by combining lime juice, fish sauce, soy sauce, brown sugar, minced garlic, and chopped red chili (if using). Stir well until the sugar is dissolved.
Taste the dressing and adjust the salt and pepper to your liking.
Grill the chicken breast until cooked through, then slice it into thin strips.
Add the sliced chicken to the salad mixture in the bowl.
Drizzle the dressing over the salad and toss everything gently to combine, ensuring the vegetables and chicken are evenly coated.
Transfer the salad to a serving platter, sprinkle with additional chopped cilantro and mint if desired. Serve immediately.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 43.4 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3032 mg | 65% | |
*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.
