This green salad is bursting with fresh Thai flavors and bright colors. It’s great on its own, or as an accompaniment to Thai main dishes. Recipe yields 2 large salads or 4 side salads.
Make it gluten free: Use certified gluten-free tamari, not soy sauce.
Make it vegan: Use maple syrup, not honey.
2025 recipes edits: I revisited this recipe and lightly revised the dressing by omitting 1 tablespoon apple cider vinegar and 1 teaspoon toasted sesame oil. I prefer maple syrup in the dressing, which is less sweet than honey, so I increased it by 1 teaspoon.
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