You’ll want to enjoy this Chopped Thai Salad on a warm day because it is so bright, refreshing, and light, veggie-packed, and delicious.
This salad may require some chopping, but the Thai flavors sure make up for that time spent practicing your knife skills! We’ll combine peppers, cabbage, cucumber, and herbs in a nutty chili sauce you’ll love!
Chopped Thai Salad
Slice, julienne, or chop all of the vegetables and herbs. Combine them in a large bowl.
In a separate bowl, combine the almond butter, chili paste, vinegar honey, sesame oil, and salt. Stir.
Depending on the consistency of the sauce, stir in water as desired. It should not be runny, but not too thick to coat the vegetables.
Pour the sauce over the vegetables and toss. Enjoy!
Allie McDonald is the founder, content creator and recipe developer behind Miss Allie's Kitchen. When she isn't snapping away snazzy pictures of her drool-worthy healthy creations, you can find her planning the next addition to her cowgirl boot collection.