Thai Veggie Salad

           Candida Program Friendly, Easy, Recipes, Sides
Thai Veggie Salad
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1 bell pepper (any variety of red, orange, or yellow), thinly sliced

1 small bag broccoli slaw

1 green onion, thinly sliced

1 large carrot, shredded

2 Tablespoons cilantro, chopped

Almond-butter Sauce:

1/2 cup almond butter

1/4 cup water

1 1/2 teaspoons sesame oil

1 Tablespoon fish sauce

1 small clove garlic, minced

1/8 teaspoon chili powder

Pinch cayenne

Juice of 1/2 lime

Sweeten to taste with M’lis Sweet or pure maple syrup


In a small bowl, combine almond butter, sesame oil, fish sauce, garlic, chili powder, cayenne, lime juice, and Sweet or pure maple syrup. Start to add in the water a little bit at a time until desired consistency is reached. Set aside. (Adjust seasonings to your taste. Add a little more lime for more acidity, more fish sauce or sesame oil for more flavor, etc.)

In a large bowl, combine bell pepper, broccoli slaw, green onions, and shredded carrot.  Gently toss.

Drizzle with almond-butter sauce just before serving. Garnish with extra cilantro if desired and serve.

Makes 2 servings