Thai Salad with Non-Peanut sauce

thai salad with non-peanut sauce

If you have a peanut allergy, Thai food probably feels like it’s out of the question. However, this Thai salad with non-peanut sauce will satiate any of your cravings! The secret ingredient to developing this allergen safe peanut sauce? You guessed it- sunflower butter.  I assure you that while there are no peanuts, you won’t taste the difference! As a bonus, you can pull this salad together in a flash for a quick, healthy, weeknight meal.

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I started making this salad in the beginning of the pandemic, and it quickly became an obsession for our family, especially for my mother.  I’ve made this a number of different ways with various proteins/ replacements. It’s delicious with chicken, steak, jack fruit or even without additional protein. Feel free to play with the vegetables to meet your needs and allergy requirements- but this is our favorite recipe.

Start by preparing the marinade and marinade according to the basic guidelines for marinades below:

Protein or SubstituteMin. Marinade TimeMax. Marinade Time
Chicken20 min.12 hours
Beef3 hours24 hours
Fish10 min.20 min.
Jack fruit20 min.24 hours

One of the best parts of this marinade is that it is also soy and gluten free thanks to Ocean’s Halo brand! I was so excited when I found this brand, since my family loves Asian food, but my daughter is allergic to soy (among other legumes). It tastes very similar to soy sauce, particularly when using as an ingredient or marinade… if I had to choose between soy free soy sauce and coconut aminos as a soy sauce substitute, I would go with soy free because the taste is so similar.  You could use coconut aminos, however, if you want a slightly sweeter marinade.  

In a medium bowl combine lime juice, soy sauce, fish sauce, chili-garlic sauce, sriracha, garlic and agave, whisking to combine. Add in protein and turn over. Rest in the refrigerator according to the guidelines, turning protein at least once.

Cook your protein in a skillet over medium heat. Add 1 teaspoon avocado oil to the warmed pan and cook until done (timing depends on protein; jack fruit should cook for at least 5 minutes). When done, allow the meat to rest at least 5 minutes, then chop or shred according to preference.

While the protein rests, prepare the non-peanut sauce.  The trick to getting a creamy sauce is to warm the sun butter first.  In a small glass bowl, add the sun butter and microwave for 15- 30 seconds, or until warm. Add the remaining ingredients and whisk until smooth.

In a large bowl combine lettuce, shredded cabbage, carrots, bell pepper, cucumber, green onions and cilantro- toss to combine. Top with protein of choice and pickled jalapeno slices (if using). Garnish with non-peanut sauce (and a little extra on the side for those who really love it).

Disclosure: this post contains affiliate links

Yield: 4 servings

Prep time: 25 minutes to 3.5 hours (depending on protein)

Cook time: 10 minutes

Thai Salad Ingredients

For the marinade:

  • 1.5 pounds chicken, beef, fish OR 2.5 cups canned young jackfruit
  • juice of 1 lime
  • 1 teaspoon ground ginger
  • 1 teaspoon fish sauce
  • 3 tablespoons soy free, gluten free soy sauce, like Ocean’s Halo
  • 2 garlic cloves, minced
  • 1 teaspoon sriracha
  • 1 teaspoon chili-garlic sauce
  • 1 teaspoon agave syrup

For the Salad:

  • 3 cups lettuce
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, sliced
  • 2 large carrots, matchstick sliced
  • 2 scallions (green onions), sliced
  • 1 cup cucumber slices
  • 1/2 cup fresh cilantro, chopped
  • 1/4 bottled jalapeno slices for garnish

For the non-peanut sauce:

  • 1/2 cup sunflower butter
  • 1/4 cup toasted sesame oil
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon sriracha
  • 1 teaspoon salt

Thai Salad Instructions

  1. Combine marinade ingredients in a medium bowl and whisk to combine. Add protein or jack fruit and marinade according to the marinade chart above.
  2. When marinade is complete, warm a medium saute pan with 1 teaspoon avocado oil. Cook until done, or at least 5 minutes for jack fruit. When done, remove from heat and rest for 5 minutes.
  3. While the meat rests, prepare the non-peanut sauce. Add the sunbutter to a small glass bowl and microwave for 15-30 seconds to warm. Add the remaining ingredients and whisk until smooth. Set aside
  4. Assemble the salad in a large bowl, topping with protein and peanut sauce. Serve immediately

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