Crunchy Thai Salad with Ginger Tahini DressingMay 11, 2020
I go through phases where I get odd cravings for certain cuisines or types of food, and I can’t stop thinking about it until I completely scratch that itch. Anyone with me?
Lately, my hankering has been for tahini. Odd thing to crave perhaps? But come one, tahini is truly just the best and a great addition to both sweet and savory recipes. Yes, sweet…check out these Chocolate Chip Tahini Cookies, and you’ll be mind-blown. Plus, it’s always my solution for making any veggie taste decadent.
Need more convincing? Check out my Asian Veggie Noodle Bowl with Ginger Tahini Sauce, Superfood Tahini Dressing or Seasonal Veggie & Quinoa Bowl with Herbed Tahini for more inspiration.
This Crunchy Thai Salad is just another meal taken to the next level by tahini, as the variety of veggies make the perfect blank slate for all of the Asian flavors. Bell peppers, boy choy, cabbage, snap peas and carrots provide a great array of textures to make this salad anything but boring while also bringing tons of nutrition to the table.
Plus, all of the veggies above are loaded with fiber to keep things moving, promote healthy digestion and feed the good gut bacteria. Not to mention the assortment of vitamins, minerals and phytonutrients all packed into one bowl.
One more tip to make just about any plant-based meal a million times better? Herbs! Cilantro and green onion in this case add freshness that you just can’t beat. Plus, cilantro is rich in antioxidants while green onions are filled with vitamins, particularly vitamin A, both of which play key roles in immune health.
But what really makes this meal drool-worthy is the tahini dressing. Luckily this recipe makes plenty to keep in the fridge and enjoy all week long! Tahini isn’t just creamy and delicious, it also provides a good dose of healthy fats, which are essential for the body to absorb the vitamins in all of those veggies.
And for more Asian goodness, you can’t forget the coconut aminos, rice vinegar, sesame oil, ginger and garlic. These are some of my favorite ingredients in just about any meal, and they’re often already sitting in my pantry – an extra bonus.
So next time you get a hankering for Asian flavors but want to fuel your body up with all of the good stuff, this recipe is the solution. Feel free to top it off with your favorite protein of choice – chicken, salmon, shrimp, steak or tofu would all pair perfectly.
And don’t forget to let me know if you give this recipe a try by giving me a shoutout on social media tagging @goodness_with_g and using the hashtag #goodnesswithg .
- 2 red bell peppers, thinly sliced
- 2 heads of baby bok choy, thinly sliced
- 1 package cabbage slaw mix (I used the Whole Foods brand)
- 1 cup snap peas, sliced
- 2 large carrots, cut into match sticks
- 1 jalapeño, thinly sliced (optional)
- ⅔ cup fresh cilantro
- ½ cup sliced green onion
- optional toppings: chopped peanuts or cashews, sriracha and avocado
- ½ cup tahini
- ½ cup rice vinegar
- 2 tbsp coconut aminos (can sub with gluten-free soy sauce or tamari)
- juice of 1 lime
- 2 tbsp sesame oil
- 2 tsp fresh ginger, peeled and grated
- 3 garlic cloves, grated
- ½ tsp black pepper
- optional: maple syrup for sweetness (to taste)
*Note* this recipe makes several servings, so store extra salad and dressing in air-tight containers in the fridge.
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