Thai Salad with Honey Ginger Vinaigrette

This Thai Salad with Honey Ginger Vinaigrette is a fresh, flavour-packed dish that brings a pop of colour to your plate. Loaded with crisp, crunchy vegetables and tossed in a zesty dressing made with pure BeeMaid Honey, it’s the perfect balance of sweet, tangy, and savoury. The honey not only adds natural sweetness but also enhances the bright ginger and lime flavours, making every bite refreshing and vibrant. Veggie-packed and bursting with texture, this salad is ideal as a light lunch, a healthy side, or a colourful addition to any summer table.

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Dairy Free

Gluten Free

Vegetarian

Ingredients

Honey Ginger Vinaigrette

1 1/2 Tbsp

BeeMaid Honey

1 Tbsp

Soy Sauce

3 Tbsp

Sesame Oil

1/2 Tbsp

Minced Ginger

1 Clove

Minced Garlic

1/4 Cup

Rice Vinegar

Salad

Bell Peppers (sliced)

Large Carrot (sliced)

1 Small Bunch

Chives (chopped)

1/4 Cup

Peanuts (chopped)

1/4 cup

Parsley (chopped)

1/4 Cup

Red Cabbage or Coleslaw Mix (shredded)

2 Cups

Snow Peas (halved)

Optional:

Avocado (pitted and sliced)

Directions

1. In a medium bowl, whisk together the BeeMaid Honey, rice vinegar, garlic, ginger, soy sauce, sesame oil and sesame seeds to combine.

2. In a separate larger bowl, toss together all chopped and shredded veggies, parsley and mint.

3. Drizzled the dressing over the salad and toss well to coat. Divide the salad among four plates (or in containers if using for meal prep) and top each with the chopped peanuts, and chives.

Optional: Add grilled shrimp, chicken or tofu on top for additional protein.