Thai food is one of Alberto’s favorites and since the good weather is here to stay, today we bring you this vegan Thai salad. It has a delicious sweet and sour dressing with peanut butter< /a> and it’s very refreshing and colorful, what more could you ask for?

It is ready in 15 minutes, the ingredients are natural and healthy and it has a very particular flavor. If you want to try a different salad so as not to get bored or surprise your guests with an original recipe, this salad is for you.

Para el aliño:

  • 2 cucharadas de mantequilla de cacahuete
  • 1 cucharada de sirope de agave
  • 1 cucharada de zumo de limón
  • 1 cucharada de tamari o salsa de soja
  • 1 cucharada de agua
  • 1 cucharadita de ajo en polvo
  • Salsa sriracha al gusto (opcional)

Para la ensalada:

  • 3 tazas de lechuga romana en juliana (150 g)
  • 1 taza de lombarda troceada en juliana (60 g)
  • 1 zanahoria troceada en juliana
  • 1/4 de pimiento rojo troceado en juliana
  • 1/4 de mango fresco troceado en juliana
  • Cilantro fresco y cacahuetes troceados para decorar (opcional)

Instructions

  1. To make the dressing just mix all the ingredients in a bowl or cup.
  2. Chop all the fresh ingredients and put them in a bowl.
  3. Add the dressing and stir.
  4. It is better to take the freshly made salad, otherwise, the ideal is to store the dressing and the rest of the ingredients separately, both in airtight containers in the fridge for 2 or 3 days.

Notes

– If you can’t eat peanuts, use any other nut butter or healthy fat.
– Any sweetener is fine.
– Instead of tamari or salsa soybeans, you can add salt.
– Instead of sriracha sauce, you can use any other hot sauce or any chopped chili pepper.
– Use your favorite vegetables and ingredients.

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