Peanut Butter Salad
Dairy Free,  Gluten Free,  Lunch,  Paleo,  Salad,  Sides,  Vegan,  Vegetarian

Thai Peanut Salad

This salad is so simple and delicious, I’ve been making it on repeat over here for the past few weeks so I had so share! Crunchy veggies, sweet and salty Thai peanut dressing with extra peanuts on top. Perfection! Anyone else obsessed with peanut butter? I love peanut butter cookies, smoothies, sandwiches, out of a jar. You name it, I love it. If that’s you then I promise this Thai Peanut Salad is right up your ally.

Are Peanuts Healthy?

Well thanks to the FDA, peanuts are actually highly regulated for aflatoxins which are produced by a mold that causes liver cancer. So there is only a very small amount in todays peanuts: 20 parts per billion or less. This is a very small amount. That being said, if you are worried about it, you can always take a few supplements to help mitigate this risk: algae, milk thistle and dandelion are a few.

If you want to read more about this and try another awesome peanut recipe, check out my Vegan Thai Peanut Slaw.

Peanuts also have some surprising health benefits:

  • They have been clinically shown to help aide weight loss and prevent weight gain.
  • They are heart healthy and improve lipid profiles while reducing cardiovascular risk.
  • They have anti-cancer properties.
  • Eating them regularly prevents gallstones.

And if peanuts still aren’t for you, feel free to sub in almond butter in this recipe and top the salad with some slivered toasted almonds. It will still be tasty and creamy and delicious.

Now for the recipe you’ve been waiting for:

Peanut Butter Salad

Thai Peanut Salad

This simple salad is insanely delicious.
Course Salad
Servings 2 people

Ingredients
  

Salad Ingredients

  • 4 cups mixed greens
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup snap peas
  • 1/2 cup cilantro, chopped
  • 2 green onion, thinly sliced white and green part
  • 1/2 cup dry roasted peanuts

Thai Peanut Butter Salad Dressing

  • 1/4 cup peanut butter
  • 2 tbs unseasoned rice wine vinegar
  • 1 tbs tamari
  • 2 tbs honey sub agave if vegan
  • 2 tbs coconut sugar
  • 1/4 tsp ground ginger

Instructions
 

  • In a small bowl, mix all salad dressing ingredients until smooth. This may be thick if you used thicker peanut butter so feel free to add a bit of water to thin it if needed.
  • Toss salad with dressing. Top with cilantro and peanuts. Serve cold.

Notes

Tips:  For an extra protein boost try some shredded chicken or edamame on top.
Recipe by Liz at http://www.thenutramom.com
Thai peanut salad

References

CHLOROPHYLLIN REDUCES AFLATOXIN INDICATORS AMONG PEOPLE AT HIGH RISK FOR LIVER CANCER.

Aflatoxin: An Invisible Food Hazard

Obesity Related Metabolic Disorders. 2002. Effects of chronic peanut consumption on energy balance and hedonics.

BMJ. 1998. Frequent nut consumption and risk of coronary heart disease in women: prospective cohort study.

Journal of Nutrition. 2009. Regular consumption of nuts is associated with a lower risk of cardiovascular disease in women with type 2 diabetes.

American Journal of Clinical Nutrition. 2004. Frequent nut consumption and decreased risk of cholecystectomy in women.

Cancer. 2000. Peanuts as a source of beta-sitosterol, a sterol with anticancer properties.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating