Thai Salad with Coconut Lime Dressing
Thai Salad with Coconut Lime Dressing is a refreshing and healthy salad that is perfect for a light lunch or as a side dish. It is a vegan, gluten-free, and low-calorie recipe, making it a great option for those who are health-conscious or looking to lose weight. This salad is also a good source of fiber, vitamins, and minerals. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
56 kcal
Protein
3 g
Carbs
10 g
Fat
2 g
Fiber
3 g
Ingredients
Lemon, juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.25 tsp (1.25g)
Zucchini
0.25 cup, sliced (50g)
Red Bell Pepper
0.25 cup, chopped (50g)
Yellow Bell Pepper
0.25 cup, chopped (50g)
Cabbage
0.25 cup, shredded (50g)
Lettuce
0.25 cup, chopped (50g)
Coconut Milk
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Clove Garlic, Minced
0.5 tsp (2.5g)
Ginger, fresh
1 tsp grated (2g)
Instructions
Cooking Steps
In a small salad bowl, combine the sliced zucchini, chopped red yellow bell pepper, shredded cabbage, and chopped lettuce leaves.
To make the dressing, whisk together the coconut milk, lime juice, minced garlic, grated ginger and a pinch of salt and pepper.
Adjust tanginess to your taste.
Drizzle the Coconut Lime Dressing over the salad and toss to coat the ingredients evenly.
Top the salad with chopped cilantro and lemon grass for a burst of freshness.
Serve immediately Thai Salad with Coconut Lime Dressing in a small bowl.