Spicy Thai Almond Butter Dressing Salad, Yummm! 🙂 As you can see in my latest ‘what I eat in a day’ video above, I created a quick and super delicious salad on the fly and it turned out so good I wanted to share it here. I also use my Homemade Gluten-free Soy-free Gochujang in this recipe if you have that on hand, if not use any raw vegan hot pepper sauce or some chili flakes to spice it up.
My Vitamix broke and so I have been spending the week eating raw vegan without a blender…I didn’t realize how much I rely on a high-speed blender for smoothies, soups, sauces, and dressings until it was gone. 😮 So for this recipe the dressing can be made just in the bottom of the bowl and throw the herbs & veggies on top, then toss to combine.
Don’t Skip the Herbs
If you’ve had trouble replicating Thai cuisine, the secret, for me at least, is fresh herbs! Especially fresh mint leaves, cilantro, and basil will give you that true Thai taste, soooo good.
Otherwise this recipe is very flexible and you can use any veggies that you like! I chose to make this a lettuce-free chopped salad.
- 4 tbsp almond butter
- 2 tbsp coconut aminos
- 1 lemon, juiced
- 1 tbsp gochujang (see link above) or any raw hot pepper sauce
- 1 tbsp dulse flakes
- ¼ tsp granulated onion
- ¼ tsp granulated garlic
- ¼ tsp black pepper
- ¼ tsp paprika
- ⅛ tsp ginger
- ¼ cup fresh mint
- ¼ cup fresh basil
- ¼ cup cilantro
- 1 cup broccoli, chopped
- 1 cup shredded purple cabbage
- ½ cup shredded carrot
- ½ cup shredded daikon (or more carrot)
- 3 scallions, chopped
- 1 bell pepper, diced
- 1 cucumber, thinly sliced
- 2-3 tbsp pickled jalapeños (optional)
- In the bottom of a large bowl add all your dressing ingredients.
- Whisk together until a smooth dressing forms.
- Add your chopped herbs and vegetables.
- Toss to combine. Serve and enjoy!
If you make this recipe, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #cultivatorkitchen so I can see your spicy Thai salad! 🙂
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