Thai Crunch Salad
A raw vegetable salad with crispy greens, lime-based dressing, and swappable proteins and vegetables. Assembled cold with minimal prep and served immediately for maximum crunch.
Ingredients
Method
Rinse and tear romaine lettuce; slice cucumber; shred red cabbage; and julienne bell pepper into a large mixing bowl.
Prepare protein: cube tofu and press if using; peel and devein shrimp if using; or dice cooked chicken breast.
Whisk together lime juice, fish sauce, sesame oil, minced ginger, minced garlic, and honey in a small bowl until honey dissolves.
Toss vegetables with dressing until evenly coated; divide between serving bowls.
Top each bowl with protein, sesame seeds, fresh mint, and red pepper flakes; serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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