Crunchy Thai Salad with Cottage Cheese

Crunchy Thai Salad with Cottage Cheese

Perfect for warm weather, this salad is light, fresh and flavourful.

Salad Ingredients (Serves 4)

  • 2 cups kale thinly sliced, or baby kale
  • 1 1/2 cups napa cabbage thinly sliced
  • 1 1/2 cups red cabbage thinly sliced
  • 1/2 cup red bell pepper thinly sliced
  • 1/2 cup carrot shredded
  • 1 broccoli chopped into small pieces
  • 1 raw mango thinly sliced
  • 1/4 cup cilantro chopped
  • 8 mint leaves thinly sliced
  • 1 tablespoon green onions thinly sliced
  • 1/4 cup peanuts roasted, roughly chopped
  • 1 cup cottage cheese or chopped cheese curds

Peanut Dressing Ingredients

  • 1/3 cup peanut butter natural creamy or smooth
  • 2 tablespoons lime juice
  • 3 tablespoons honey or pure maple syrup
  • 1 1/2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons soy sauce low sodium
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha
  • 1/2 teaspoon ginger minced
  • 1 clove garlic roughly chopped
  • 1 tablespoon water


  • In a large bowl, add all salad ingredients except peanuts; kale, cabbage, bell pepper, carrot, broccoli, mango, cilantro, mint, onions and cottage cheese. Set aside while you make the dressing.
  • In a blender add all peanut dressing ingredients; peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sriracha, ginger, garlic, and water. Puree until smooth and combined, about 1 minute. You can also whisk the ingredients together in a medium-sized bowl. Add more water if needed to thin out the dressing if desired. Season with salt and pepper as needed.
  • To Serve, gradually add enough dressing to coat the salad, toss to combine. Drizzle with more dressing if there is any remaining, top with freshly cracked bell pepper and roasted peanuts. Enjoy!



Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.