Inspired by house salads served at Thai restaurants around the U.S., this tossed salad is the perfect companion to Thai-style dishes like Easy Vegan Pad Thai. It’s a feast of typical salad veggies made yummy with a piquant peanut-coconut sauce, chopped peanuts, and sweetened with pineapple chunks. Make a bigger portion of this recipe for the centerpiece of a meal, served with a simple side tofu or tempeh dish.

Thai-Flavored Tossed Salad

Serves: 4 to 6


  • 1 1/2 cups small broccoli florets, raw or lightly steamed
  • 2 plum (Roma) tomatoes or other flavorful firm tomatoes, diced
  • 1/2 medium, unwaxed cucumber, sliced
  • 1 cup peeled and sliced carrots, or baby carrots halved or quartered lengthwise
  • 1 cup unsweetened pineapple chunks (about half of one 20 oz can, drained)
  • 1/2 cup sliced crimini or baby bella mushrooms
  • crisp lettuce leaves, torn, or mixed baby greens, as desired
  • Coconut-Peanut…

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