Thai Vegetable Salad
By: Sharon Chen
Published: Tuesday, March 21, 2017 - 9:15pm

Ingredients




1 cup green beans, sliced
1 cup carrots, grated or use carrot matchsticks
1 cup purple cabbage, shredded
1 cup cherry tomatoes, halved
2 tablespoons chopped nuts of your choice (optional)
For the Dressing:
3 cloves garlic
1 Thai chili
2 tablespoons coconut aminos (or soy sauce if you are not gluten free)
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon brown sugar

Preparation

1 In a large mixing bowl, arrange green beans, carrots, cabbage and tomatoes together. 2 In a small food processor, combine all dressing ingredients. Process until the garlic and the chili are chopped into small bits and all other dressing ingredients are combined well. 3 Pour the dressing onto the vegetables and mix well. Sprinkle with chopped nuts if using and serve.

About

Inspired by Thai papaya salad, this simple vegetable salad features an authentic Thai flavor with a gentle kick. It’s also made gluten free and vegan.