Thai-Style Salad with Turmeric Dressing

Posted on April 11, 2023

Thai-Style Salad with Turmeric Dressing

Prep Time: 20 minutes 

Yield: 4-6 servings 

Diet: gluten-free, vegan, dairy-free, keto-friendly


For the Turmeric Dressing  
(yields just over 1 cup) 

  • ½ cup unsalted tahini 
  • ½ cup extra virgin olive oil
  • 3 Tablespoons Laird Superfood Turmeric Creamer 
  • 2 Tablespoons fresh lemon juice (juice from ½ lemon) 
  • ½ teaspoon kosher salt 
  • ¼ teaspoon ground black pepper
  • teaspoon red pepper flakes  


For the Salad

  • 1 head butter lettuce, leaves torn
  • 1 cup purple cabbage, shredded 
  • 1 small red bell pepper, seeded & thinly sliced
  • 1 small carrot, peeled & shaved (or chopped)
  • ¼ cup fresh cilantro leaves, roughly chopped
  • 2 scallions, cut on a diagonal
  • 2 Tablespoons roasted peanuts, roughly chopped
  • 1 Tablespoon fresh mint, roughly chopped
  • 1 Tablespoon fresh Thai basil, roughly chopped 


  1. Make the Turmeric Dressing: To a mason jar, add all ingredients for the dressing. Secure the lid and shake to mix. Taste, and adjust seasoning as needed. Transfer to a container and place in the fridge until ready to use. 
  2. Make the Salad: To a large mixing bowl add all ingredients for the salad. Drizzle some dressing over the top and toss to coat. Serve immediately.

Notes: Dressing can be kept in a sealed container in the refrigerator for up to 6 days. Shake before using.


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