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thai salad

Thai Salad with Peanut Dressing

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Low FODMAP Thai Salad with Peanut Dressing is a modified signature starter of the Thai restaurant favorite. Be sure to use common cabbage and not savoy cabbage. Iceberg lettuce can be replaced with butter lettuce. If you can tolerate kale (while low FODMAP, some people have a difficult time digesting kale due to the high fiber content), it is a really refreshing twist to the classic salad.

Feel free to sprinkle the salad with crushed peanuts.

The peanut dressing can also be used as dips for the Thai Summer Rolls in the Appetizers & Soups section or steamed vegetables.

Use a true Garlic Infused Olive Oil without garlic bits or powder in them. 

Thai Salad

with Peanut Dressing

Created by on April 4, 2016

Low FODMAP Thai Salad with Peanut Dressing

    Ingredients

    Peanut Dressing

    • 2 tablespoons rice vinegar
    • 1/4 cup creamy peanut butter
    • 3 tablespoons garlic infused olive oil
    • 2 tablespoons juice from lime
    • 4 tablespoons maple syrup
    • 1 tablespoon soy sauce
    • 1 teaspoon salt
    • 1/4 teaspoon crushed red pepper flakes
    • 1 inch piece fresh ginger, peeled and roughly chopped
    • 2 tablespoons chopped cilantro (optional)

    Salad

    • 4 cups common cabbage or iceburg lettuce
    • 1 bell pepper, seeded, cut into 1 inch strips
    • 1 cup shredded carrots
    • 1 cucumber, sliced
    • 2 tablespoons scallions, green part only, chopped finely
    • 12 grape tomatoes, halved
    • 12 green beans, cut to 1 inch pieces
    • 2 tablespoons chopped cilantro (optional)

    Instructions

    Peanut Dressing

    1. Combine all of the ingredients minus the cilantro in a blender until smooth.
    2. Chop the cilantro finely and mix in.
    3. Refrigerate until ready for use. Serve at room temperature.

    Salad

    1. Combine all of the vegetables and toss. Plate and serve with dressing.