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Tangled Thai Salad with Ginger Peanut Sauce // JustineCelina.com

TANGLED THAI SALAD WITH GINGER PEANUT SAUCE

My Tangled Thai Salad is a simple, healthy salad overflowing with veggies and plant-based protein (including the best Ginger Peanut Sauce, ever). I love to make a big salad for dinner when I feel like I need a some extra nourishment, and the extremely brown landscape in Calgary lately has left me craving come colour! This recipe includes both a vegan option, and an option for those of you who eat meat.
Course Main Course, Salad
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients

TANGLED THAI SALAD

  • 6 carrots
  • 1 cucumber
  • 4 celery stalks
  • 2 bell peppers (I like one red and one yellow)
  • 1/2 cup green onion
  • 1/4 cup cilantro
  • 4 cups mixed greens
  • 3/4 cup peanuts
  • 1 lime

Vegan Option

  • 1.5 cups edamame beans
  • 24 tempeh strips

Chicken Option

  • 2 chicken breasts (assuming 1/2 a breast is served with each salad)

GINGER PEANUT SAUCE

  • 1/3 cup peanut butter
  • 1 tbsp tamari
  • 1 tablespoon fish sauce
  • 1 tbsp ponzu sauce
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp siracha
  • 1 tbsp rice wine vinegar
  • Juice from 1 lime
  • 1/2 tsp garlic powder
  • 1/2 a shallot
  • 1/2 tsp fresh ginger

Instructions

  1. Start by marinating your tempeh or chicken. First, make a half batch of the Ginger Peanut Sauce. Then, slice your tempeh or chicken into strips and add them to a plastic bag along with the Ginger Peanut Sauce to marinate. You can marinate overnight, or for a half hour depending on the amount of time that you have.
  2. Once the tempeh or chicken is done marinating, begin cooking it in a shallow frying pan over medium heat. If cooking tempeh, follow the cooking instructions on the package. If cooking chicken, cook for a few minutes on each side, until the strips are fully cooked.
  3. Prepare your veggies while the tempeh or chicken is cooking. Start by spiralizing your carrots. Then, chop and arrange the rest of the veggies on the serving platter.
  4. Then, chop your peanuts, cilantro, and green onion. Chop the lime into wedges. I like to serve them in individual dishes alongside the platter.
  5. Prepare the Ginger Peanut Sauce by adding all ingredients to your Vitamix (or similar) and blend until smooth.
  6. Transfer the sauce to a serving dish and add it to your salad platter -- I like to arrange the veggies around it.
  7. Add some mixed greens to a large bowl and serve it alongside the veggie platter. Instruct guest to build their salads on a bed of greens.
  8. Plate your tempeh or chicken, and serve immediately.