This was inspired by Tangled Thai Salad, a popular signature salad served at the Fresh restaurant in Toronto. It’s made of a rainbow of spiralized and chopped vegetables and served with a Peanut Dressing.

When I traveled to Toronto last year for a conference, my top agenda item was to try Tangled Thai Salad at the Fresh restaurant. Such a beautiful salad and full of flavor and varied textures! And it’s a great make-ahead salad. It keeps well in the refrigerator for several days.

Tangled Thai Salad

It inspired me to make my own version when I got home. Summer is such a perfect time for spiralized salads.

How to make Thai Salad

Thai Salad

Drizzle Peanut Sauce on the bottom of a large plate. Top with shredded napa cabbage. Sprinkle with shredded red cabbage. Mound with spiralized carrots and golden beets in the center. Top with shredded jicama. Garnish with a grouping of red bell pepper on one side, roasted peanuts on two sides, and sliced cucumber. Garnish with cilantro and lime wedges. Serve with additional Peanut Sauce on the side.

This makes one large salad or two smaller salads.

If desired, sprinkle with Salad Topper, which is made of puffed quinoa, sliced almonds, chopped hazelnuts, dried goji berries, currants, chopped dried papaya, chopped pistachios, and sea salt. I don’t usually add the Salad Topper. The salad with good without it.

How to Make Thai Salad for a Crowd

Thai Salad

Multiply the ingredients by four or more. Arrange the ingredients on a large platter or rimmed baking sheet. Serve with extra Peanut Sauce on the side.

Tips

  • My favorite spiralizer is the Paderno Spiralizer, which was top-rated by America’s Test Kitchen.
  • If you don’t have a spiralizer, use a julienne cutter, vegetable peeler, box grater, or knife to cut long thin strips.
  • Do not substitute spiralized zucchini unless you salt it, drain it, and pat it dry first.

More Salad Recipes:

Thai Salad
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Thai Salad with Peanut Dressing

This is was inspired by Tangled Thai Salad, a popular signature salad served at the Fresh restaurant in Toronto. It's made of a rainbow of spiralized and chopped vegetables and served with a Peanut Dressing.
Prep Time20 mins
Course: Salad
Cuisine: Thai
Keyword: dairy-free, gluten-free, mix, oil-free, raw, soy-free, vegan, vegetarian, WFPB
Servings: 2
Author: Heather Reseck

Ingredients

  • ¼ cup Peanut Sauce
  • 1 cup thinly sliced napa cabbage
  • ¼ cup thinly sliced red cabbage
  • 2/3 cup spiralized or shredded carrot
  • 2/3 cup spiralized or shredded golden beet
  • 1/3 cup shredded peeled jicama
  • ¼ cup chopped red bell pepper
  • 3 slices cucumber
  • 2 tablespoons roasted peanuts
  • 1 lime wedge
  • Cilantro leaves for garnish

Instructions

  • Drizzle Peanut Lime Dressing on the bottom of a large plate.
  • Top with cabbage. Sprinkle with red cabbage. Mound with carrot and beet in the center. Top with jicama.
  • Garnish with a grouping of red bell pepper on one side, peanuts on two sides, and cucumber.
  • Garnish with cilantro and lime wedges. Serve with extra Peanut Sauce on the side.

Notes

Variations:
  • Soy-Free: Use soy-free peanut sauce.
  • Sugar-Free: Use sugar-free peanut sauce.
Tip:
  • If you don’t have a spiralizer, use a julienne cutter, vegetable peeler, box grater, or knife to cut long thin strips.