Thai salad with chickpeas, red cabbage, carrots and tahin garlic dressing
Fresh and easy to make Thai salad: with chickpeas, lots of vegetables, spices and herbs. And a dressing made from tahini, maple syrup, chili’s, garlic, sesame oil and coconut aminos. Glutenfree, soyfree, vegan and Medical Medium proof.
Fan of Thai inspired salads? Take a look at this one with rice noodles.
Chickpeas (garbanzo)
For a curry or stew I usually use dried garbanzo beans. But for an easy salad I always fall back on canned.
Thai dressing
A Thai dressing usually consists of soy sauce, lemon juice, sesame oil, peanut butter or sauce, fish sauce, ginger, garlic and chili peppers.
I replaced the soy sauce for coconut aminos and the peanut sauce for tahin (I am allergic to peanuts).
The vegetables
A Thai salad contains plenty of veggies. Bok choi, bean sprouts, broccoli, beans: all can be used. But I choose red cabbage and carrots here.
The topping
The main topping is of course: cilantro. What would a Thai salad be without it? Cilantro is also highly recommended for MM. Instead of peanuts on top I used raw cashews.
Thai salad with chickpeas, red cabbage, carrots and tahin garlic dressing
This recipe may contain
affiliate linksEquipment
- grater and/or mandoline
- garlic press
- ceramic non-stick pan
Ingredients
- 1 cup chickpeas
- 1 cup red cabbage
- 1 cup carrots
- 2 handsful cashew nuts
- 2 handsful fresh cilantro
- 1 clove garlic
- 1 Thai red chili or a regular
- 2 tablespoons maple syrup
- 2 tablespoons tahini
- 2 limes
- 1 tsp sesame oil
Instructions
- Roast the cashews in the skillet.
- Drain the chickpeas and rinse off.
- Grate the carrots and slice the cabbage with a mandoline.
- Press the garlic and cut the chili pepper really fine.
- Mix the chickpeas with the tahini, maple syrup, sesame oil. Squeeze the lemons and mix the juice through as well.
- Mix in the garlic, chili, cabbage, carrot and cilantro.
- Top with the cashews.
Did you make this salad or do you have any questions? Just leave a comment!