I can’t seem to get enough Thai/ Asian food lately, spring rolls, stir fry, sushi, salads, you name it. If only I could buy a bigger bottle of Sweet Thia Chili Sauce, now this is something Costco should sell in bulk! The weather finally got nice here, which lasted a whole day. When the weather gets nice we want to grill and here I am thinking about Thai/Asian foods… so I made a Thai Spring Salad, a Thai/Asian version of cole slaw. This salad is great as a side dish or main dish, if any of it makes it out of the kitchen and to the table. Let’s just say it hit the spot!
Thai Spring Salad
4 main dish, 6-10 side dish servings
6 c shredded red cabbage
1 1/2 c grated carrots
1 c sweet peas
4 green onions, chopped
Dressing:
1 TBSP sesame oil
2 TBSP liquid aminos or soy sauce
1 TBSP rice vinegar
1 TBSP raw agave
1 tsp fresh grated ginger
juice of 1 lime
1/3 Sweet Thai Chili Sauce (Thai Kitchen)
2-3 TBSP sesame seeds, optional
In a large bowl combine shredded cabbage, carrots, peas, and green onion. In a medium bowl mix together sesame oil, liquid aminos, rice vinegar, agave, ginger, lime juice, and Sweet Thai Chili Sauce. Toss vegetables (salad) with dressing. Sprinkle with sesame seeds if desired. Enjoy!
