Low Carb Thai Salad With Spicy Sweet Peanut Sauce. This is a refreshing salad to throw together any time of year. We have a wonderful Thai restaurant down and around the corner from us who sells a Thai salad and it is the inspiration for this one. The lovely thing about this restaurant is that because they know I am diabetic they let me bring in my own sugar-free peanut sauce. I put a lot of different ingredients in mine but again, it’s a salad and you can put just about everything but the kitchen sink in one and it will be good. They use iceberg lettuce which is what I get when I go there, but I sub Bok Choy here and it is so good. Remember, the darker the leaves in a lettuce, the better nutritionally it is so Bok Choy is a much better choice anyway and in this case it’s not particularly the ingredients in the salad (yes it is) as it is about the spicy sweet peanut sauce as it’s to die for good. Hope you can see how pretty this salad is because I couldn’t get a shot of everything together with the Peanut Sauce stuff so…this one’s in two pieces. If you end up wanting to make just the Sweet Spicy Thai Peanut Sauce, it’s here.
When I make this, I always double the recipe for the sauce because as we know it goes so well with a chicken, beef, pork or shrimp satay, let alone on vegetables, and the list is almost endless.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 4 C Smaller Chopped Bok Choy
- ½ Large Tomato Cut Into Small Chunks Or Wedges (Cherry Tomatoes Also Work Well)
- 1 C Mung Bean Sprouts
- ½ C Sliced Cucumber Quartered To Smaller Pieces
- ½ C Rough Chopped Cilantro
- ½ C Green Onions Tops Only
- ½ C Red Bell Pepper
- ½ C Snow Peas Cut On The Bias
- ¼ C Red Onion Slivered
- ¼ C Peanuts Rough Chopped
- 4 Large Mushrooms Cut Into Smaller Chunks
- ¼ C Peanut Butter
- 1½ T Hot Water
- 1½ T Tamari
- 1 T Apple Cider Vinegar
- ¾ t Ginger Powdered
- ¾ t Red Pepper Flakes
- ½ t Hot Sauce (Your Choice)
- ¼ t Crushed Garlic
- 6 Drops Splenda Liquid
- Additional Water Only If Needed
- Chop and cut all salad ingredients.
- Bring peanut butter to room temperature, add hot water & mix thoroughly. Add rest of ingredients and again mix well.
- Can be refrigerated until ready for service and after that-almost indefinitely-but I guarantee it will not last long.
- 6 Servings
- 169 Calories, 8.9g Protein, 9.3g Fat 11.1g Carbs, 4.6g Fiber, 6.5g Net Carbs
- Bring peanut sauce to room temperature before dressing cold vegetables salad.
- I always make a double batch of the peanut sauce as it last forever in the fridge and I eat it a lot.
- Beware, this can be one of those salads that grows out of control very quickly and not to fear as it is so low carb who’s to know + if you don’t eat all of it, it will last until the next day.
