Description

This vibrant Thai Beet Salad combines roasted beets with fresh herbs, crunchy vegetables, and a tangy, slightly sweet dressing. It’s a nutritious and colorful vegan dish perfect for a light lunch or a refreshing side. The salad features a balance of earthy beets, crisp carrots and cabbage, aromatic cilantro and mint, and a zesty lime-soy dressing, topped with crunchy roasted nuts for texture.

Ingredients

Scale

Vegetables and Herbs

3 medium beets, roasted or boiled and sliced thin
1 cup shredded carrots
½ cup thinly sliced red cabbage
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
2 green onions, sliced
1 small red chili, thinly sliced (optional for heat)

Dressing

2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon soy sauce or tamari
1 teaspoon sesame oil
1 teaspoon maple syrup or honey
Salt to taste

Toppings

¼ cup roasted peanuts or cashews, chopped

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Instructions

Prepare the vegetables and herbs: Roast or boil the beets until tender, then slice them thinly. Shred the carrots, slice the red cabbage thinly, chop the cilantro and mint, slice the green onions, and thinly slice the red chili if using.
Make the dressing: In a small bowl, whisk together the lime juice, rice vinegar, soy sauce or tamari, sesame oil, maple syrup or honey, and a pinch of salt until well combined.
Combine the salad: In a large bowl, gently toss the sliced beets, shredded carrots, red cabbage, cilantro, mint, green onions, and red chili if adding.
Add the dressing: Pour the dressing over the salad ingredients and toss gently to coat everything evenly with the flavorful dressing.
Finish and serve: Just before serving, sprinkle the chopped roasted peanuts or cashews on top for a satisfying crunch. Serve the salad chilled or at room temperature for best flavor and texture.

Notes

You can roast the beets up to 3 days in advance and store them in the fridge to save time.
For extra protein, add tofu cubes or cooked edamame to the salad.
Substitute golden beets for a sweeter, milder flavor and appealing color variation.
If you prefer less heat, omit the red chili or adjust the amount to your taste.