Tangled Thai Salad with Ginger Peanut Sauce // JustineCelina.com
Dairy Free, Dinner, Food, Gluten Free, Lunch, Paleo, Salads

TANGLED THAI SALAD WITH GINGER PEANUT SAUCE

Fall flavours are great and all, but this week I needed to switch things up — I was craving something light, fresh and colourful! Today I’m sharing the recipe for my Tangled Thai Salad — 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! My recipe is a crowd pleaser — I’ve served it for many girl dinners (for those of you who are new, I have dinner with my college girlfriends every week!). I also share my tips for making your salad look pretty when you’re serving it as a main course — because we eat with our eyes first, right?!


TANGLED THAI SALAD WITH GINGER PEANUT SAUCE


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

I absolutely love thai food — the flavours are so fresh, balanced, and tasty. It’s one of my favourite flavour profiles. This salad is a healthy way to satisfy the craving, and get your daily intake of veggies in. Plus, I really love all the different colours in this salad — that’s how you know you’re eating something amazing for you.

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

When I’m serving a salad as a main course, I love to plate it up crudité-style and let guests make their own salads, to ensure they get everything they want on their plates, and none of what they don’t! Another thing I like to do is pay attention to how I chop the veggies. For this salad, spiralizing the carrots makes a huge difference in the appearance of this platter, and they kind of act as the ‘noodles’ of the salad while adding an interesting textural element.

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

I like to garnish the serving platter and bowls with fresh cilantro and lime wedges. Even little details like adding a few peanuts ontop of the dressing give the meal that gourmet flair!

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

I’ve included both a vegan option, and an option for those of you who eat meat. If you’re going to make the vegan option, prepare the salad with tempeh strips rather than chicken breast. Personally, I much prefer tempeh to chicken in this salad! If you’re never tried tempeh, it’s a like a firmer tofu — and it takes on the flavour of whatever you marinate it with! It’s really delicious, and it’s widely available in Canadian grocery stores.


TANGLED THAI SALAD

Serves 4

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

Ingredients

• 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

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

Vegan Option

• 1.5 cups edamame beans
• 24 tempeh strips

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

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

Chicken Option

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

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

Directions

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. 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.

6. Plate your tempeh or chicken, and serve immediately.

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


GINGER PEANUT SAUCE

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

Ingredients

• 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

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

Directions

1. Add all ingredients to your Vitamix (or similar) and blend until smooth.

2. Transfer the sauce to a serving dish and add it to your salad platter — I like to arrange the veggies around it.


TANGLED THAI SALAD WITH GINGER PEANUT SAUCE
Serves 4
Fall flavours are great and all, but this week I needed to switch things up -- I was craving something light, fresh and colourful! Today I'm sharing the recipe for my Tangled Thai Salad -- 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! My recipe is a crowd pleaser -- I've served it for many girl dinners (for those of you who are new, I have dinner with my college girlfriends every week!).
Write a review
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. TANGLED THAI SALAD
  2. • 6 carrots
  3. • 1 cucumber
  4. • 4 celery stalks
  5. • 2 bell peppers (I like one red and one yellow)
  6. • 1/2 cup green onion
  7. • 1/4 cup cilantro
  8. • 4 cups mixed greens
  9. • 3/4 cup peanuts
  10. • 1 lime
  11. Vegan Option
  12. • 1.5 cups edamame beans
  13. • 24 tempeh strips
  14. Chicken Option
  15. • 2 chicken breasts (assuming half a breast is served with each salad)
  16. GINGER PEANUT SAUCE
  17. • 1/3 cup peanut butter
  18. • 1 tbsp tamari
  19. • 1 tablespoon fish sauce
  20. • 1 tbsp ponzu sauce
  21. • 1 tbsp extra virgin olive oil
  22. • 1/4 tsp siracha
  23. • 1 tbsp rice wine vinegar
  24. • Juice from 1 lime
  25. • 1/2 tsp garlic powder
  26. • 1/2 a shallot
  27. • 1/2 tsp fresh ginger
Instructions
  1. Start by marinating your tempeh or chicken. First, make a half batch of the Ginger Peanut Sauce (just add all ingredients to your Vitamix and blend until smooth). 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. 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.
  6. Prepare your main Ginger Peanut Sauce for salad dressing. Just add all ingredients to your Vitamix and blend until smooth.
  7. Plate your tempeh or chicken, and serve immediately.
Notes
  1. I've included both a vegan option, and an option for those of you who eat meat. If you're going to make the vegan option, prepare the salad with tempeh strips rather than chicken breast. Personally, I much prefer tempeh to chicken in this salad! If you're never tried tempeh, it's a like a firmer tofu -- and it takes on the flavour of whatever you marinate it with! It's really delicious, and it's widely available in Canadian grocery stores.
JustineCelina http://justinecelina.com/

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


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

What are your favourite main course salads? I also have a Crudite-Style Nicoise Salad recipe, if you’re looking for more main course salad options! If you try my Tangled Thai Salad with Ginger Peanut Sauce, please report back and let me know how you liked the recipe! Have a great Sunday, everyone.


This recipe was featured in BuzzFeed Food’s 15 Crazy Beautiful Carrot Recipes, and the Food Bloggers of Canada’s Weekend Links For January 16, 2016.


Disclaimer: This post is not sponsored, and contains my genuine thoughts and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Your purchases help to support JustineCelina.com!

Previous Post Next Post

15 Comments

  • Reply janet @ the taste space November 20, 2015 at 10:23 am

    What a colourful salad. Sometimes during winter, this can be important to see. Love the sound of your dressing and the tempeh sounds delicious.

    • Reply Justine November 20, 2015 at 11:58 am

      Thanks so much Janet! I needed some colour in my life this week. 🙂 If you try the recipe, please let me know how you like it. Have a great weekend!

  • Reply Julia (@Imagelicious) November 20, 2015 at 1:11 pm

    I am in love with your background! Gorgeous pictures and delicious salada!

    • Reply Justine November 20, 2015 at 2:04 pm

      Hey, thanks Julia! The background is old barn board I foraged (and then nailed together!) from an abandoned farmhouse close to where I grew up, in rural Alberta. Most of my backgrounds are foraged materials. 🙂 I love the colour of this one — it’s totally natural and comes from 100+ years of living through our crazy Alberta weather.

      Thanks as always for your sweet comments, and have a great weekend!

  • Reply Taylor @ The Girls on Bloor November 21, 2015 at 4:01 pm

    Wow this looks fantastic!! Such vibrant colours. I love using my spiralizer so this is definitely something to add to my list of recipes to try with it!

    • Reply Justine November 21, 2015 at 4:13 pm

      Hey thanks, Taylor! I’m pretty new to spiralizing, but I love how pretty it makes things look. Please report back if you try the recipe! I’m going to head over and check your blog out now!

  • Reply POMEGRANATE HIBISCUS SALMON SALAD + MY PHOTO STYLING PROCESS - Justine Celina February 5, 2016 at 4:00 pm

    […] Tangled Thai Salad with Ginger Peanut Sauce […]

  • Reply NEW YEAR DETOX SALAD WITH PINK TAHINI DRESSING - Justine Celina February 5, 2016 at 4:04 pm

    […] Tangled Thai Salad with Ginger Peanut Sauce […]

  • Reply CARROT CASHEW ZOODLES WITH CRISPY SESAME TOFU - Justine Celina March 10, 2016 at 7:14 pm

    […] Tangled Thai Salad with Ginger Peanut Sauce […]

  • Reply ROASTED SWEET POTATO FRIES WITH LEMON TAHINI SAUCE - Justine Celina April 7, 2016 at 7:00 pm

    […] Tangled Thai Salad with Ginger Peanut Sauce […]

  • Reply FESTIVE VEGAN SALAD WITH CRANBERRY DIJON VINAIGRETTE - JustineCelina December 19, 2016 at 11:59 pm

    […] Tangled Thai Salad with Ginger Peanut Sauce […]

  • Reply CURRIED WINTER VEGETABLES WITH ROASTED ACORN SQUASH (+ MY 200th BLOG POST!) - JustineCelina January 13, 2017 at 9:01 pm

    […] Tangled Thai Salad with Ginger Peanut Sauce […]

  • Reply ROASTED PURPLE CAULIFLOWER WITH RED PEPPER ROMESCO (WILD ROSE D-TOX FRIENDLY!) - JustineCelina April 29, 2017 at 8:54 pm

    […] Tangled Thai Salad with Ginger Peanut Sauce […]

  • Reply MEDITERRANEAN RAINBOW BUDDHA BOWL - JustineCelina May 24, 2017 at 5:35 pm

    […] Tangled Thai Salad with Ginger Peanut Sauce […]

  • Reply AHI TUNA POKE BOWLS WITH CITRUS PONZU + SIRACHA AIOLI - JustineCelina August 25, 2017 at 3:06 pm

    […] Tangled Thai Salad with Ginger Peanut Sauce […]

  • Leave a Reply