Thai Goat Cheese Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Thai goat cheese salad has become my go to weeknight dinner because it comes together in under an hour and tastes like you've been cooking all day. The creamy tanginess of the goat cheese pairs beautifully with the bright, punchy Thai flavors and all those crunchy vegetables. I love that goat cheese is packed with protein and probiotics, making this salad actually satisfying and good for your gut. Best of all, most of these ingredients are pantry staples or quick to chop, so you can pull it together without a major shopping trip or any fancy techniques.
Ella x
Ingredients
- 250goat cheese
- 200mixed greens
- 150red cabbage(shredded)
- 100carrots(peeled and grated)
- 100toasted peanuts
- 20fresh cilantro
- 1thai chili flakes(optional)
- 2fish sauce
- 2soy sauce
- 20 mLlime juice
- 10 mLcoconut oil
- 5 mLtamarind paste
- 10 gbrown sugar
Detail level
Instructions
- 1
In a blender or food processor, combine lime juice, coconut oil, tamarind paste, brown sugar, fish sauce, and soy sauce. Blend until smooth.
Tip: For a spicier dressing, add the Thai chili flakes.
- 2
In a large bowl, combine the mixed greens, shredded red cabbage, grated carrots, and toasted peanuts.
Tip: Use a mandoline to slice the carrots thinly for a more appealing presentation.
- 3
In a small bowl, crumble the goat cheese and stir in chopped cilantro.
Tip: For a creamier dressing, crumble the goat cheese slightly before mixing with lime juice mixture.
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