Thai Peanut Salad recipe is indeed delicious with fresh shredded cabbage, peanuts, chopped veggies, tossed with a Thai peanut dressing. This low-carb keto salad.
The ideal side salad make it a main-dish chicken salad simply by adding chopped cooked chicken . This salad is low-carb, keto, gluten-free, and has no extra sugar.
If use coconut-aminos & sugar substitute such as monk-fruit or erythritol, this can be an ideal keto low-carb and sugar-free salad recipe. It’s so much taste, is satisfying.
If you would like to reduce the carbs even further you can use half of the green onions & peanuts. It will lower the net carbs two or three grams daily and should not undermine the flavor too much.
If use tamari or soy sauce, increase the glucose (or sugar substitute) with a ½ teaspoon, to get a total of 1½ teaspoon. Coconut aminos was utilized in this recipe and it’s sweeter than tamari or soy sauce.
Thai Peanut Salad
For the Salad
- ½ cup cucumber peeled and chopped
- ½ cup salted peanuts
- ½ cup green onions sliced
- ½ cup red bell pepper if you want spice use ¼ cup hot red pepper, diced
- 4 cups cabbage shredded
- Optional: make it a full meal by adding 12 oz diced cooked chicken
For the Thai Peanut Salad Dressing
- 3 tbsp rice vinegar or regular vinegar
- 2 tbsp coconut aminos tamari, or regular soy sauce
- ⅓ cup peanut butter use all natural peanut butter
- 1 tsp garlic minced
- 3 tbsp olive oil
- ½ tsp ginger paste or finely minced ginger
- 1 tsp granulated sugar substitute or regular sugar
- ¼-½ tsp red pepper flakes
- salt and pepper to taste
- Optional: garnish with cilantro
- In a large-bowl add green onions, cabbage, cucumber, peanuts, pepper, and chicken (if you are using it).
- In a small bowl mix remaining ingredients. Pour dressing over the salad and toss. Add pepper and salt to taste. Enjoy!
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