This is an old favorite of mine that has resurfaced now that warm weather is around the corner and fresh vegetables are sounding more appealing. This is a super fresh, flavorful, and satisfying meal. Enjoy!

Crunchy Thai Salad w/ Peanut Dressing

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving


Veggie Serving

  • Lettuce or salad mix of choice
  • Shredded purple cabbage
  • Bell pepper
  • Cucumber
  • Shredded carrots
  • Bean sprouts

Protein Serving

  • Half of the following peanut sauce recipe (1 protein serving)
    • 4 oz peanut butter
    • 1 tablespoon fresh ginger (or 0.5 oz)
    • 1 clove garlic
    • 2 TBSP soy sauce (or 3/4 oz)
    • 2 TBSP rice vinegar, or apple cider vinegar (or 3/4 oz)
    • 1/4 tsp chili garlic paste
    • 1 lime, juiced
    • Water to thin
  • OR, use 1/4 of the dressing recipe above and add 1/2 of a protein serving (3 oz) of shelled edamame or bean sprouts, or 1 oz of peanuts.

Fat Serving

  • 4 oz regular fat coconut milk added to the peanut sauce recipe above instead of using water to thin.
  • OR, use 1/4 of the above dressing recipe (with the 4 oz coconut milk added) and also add 1/2 of a fat serving (0.25 oz) of dry shelled peanuts to the salad.

Condiments & Spices

  • Fresh cilantro, basil, or mint leaves
  • Squeeze of lime 

Maintenance Modifications

  • Grain Additions: 4 oz cooked rice or quinoa
  • Protein Additions: Shelled edamame, roasted peanuts, extra peanut sauce
  • Fat Additions: More peanuts, more coconut milk in the dressing, olive oil


  1. Make the peanut sauce. Thin it if necessary to be a pourable dressing.
  2. Shred or chop all the veggies.
  3. Toss everything together!
  4. Garnish with fresh herbs and a squeeze of lime.