Thai-Style Salad with Turmeric Dressing
Posted on April 11, 2023
Prep Time: 20 minutes
Yield: 4-6 servings
Diet: gluten-free, vegan, dairy-free, keto-friendly
Ingredients
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
- ⅛ 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
Directions:
- 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.
- 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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