Thai Salad

11 reviews

Your dinner destination: Thailand!

Camille C.
Camille C.

11 minutes

Prep time

5 minutes

Cook time

447 cal.

Per serving


Grater, Peeler


Vermicelli (rice noodles)

Step 1

Prepare the rice noodles according to the package instructions.

Carrots (fresh)

Step 2

Peel & grate the carrots. (Or buy grated carrots!)

Cabbage (red)

Step 3

Remove any damaged outer leaves from the cabbage. Cut out the tough white stem. Then finely slice the cabbage. (Or you could buy shredded cabbage!)

Mint (fresh)

Step 4

Chop the mint leaves (optional).

Soy sauce
Peanut butter

Step 5

In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, sugar & a squeeze of lemon. Add a dash of water or oil if too thick.

Vermicelli (rice noodles)
Carrots (fresh)
Cabbage (red)
Mint (fresh)

Step 6

Add the drained rice noodles, carrots & red cabbage to a serving bowl. Add the mint leaves (optional). Drizzle the peanut-soy sauce over top. Toss to combine. Garnish with crushed peanuts & an extra squeeze of lemon juice (optional). Enjoy!

Nutrition facts

View nutritional information

Energy447 cal.
Fat13 g
Carbohydrates65 g
Protein12 g
Fiber4 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Thai Salad" contains 447 Energy, 13 g of Fat, 65 g of Carbohydrates, 12 g of Protein, 4 g of Fiber.

Thai Salad