Oh, this salad is oh, so flavorful. It’s got everything you want from a recipe: spice, zest, acid, sweet, tang, and more in every bite. Besides the impressive and refreshing flavors, this salad offers a variety of colors and textures. That makes for a more enjoyable eating experience with the added benefit of getting the various antioxidant compounds from the different-colored ingredients. Don’t let the recipe make you think that this is difficult to make, either. It comes together in a matter of 10-15 minutes and truly showcases the flavor of mango.

Traditionally, Thai mango salad is made with green mango, which is shredded or thinly sliced and mixed with red onion, cilantro, peanuts, fish sauce, and lime juice. The green mango, which is unripe, takes a similar role to green papaya, which is also unripe. Green mangos have a firm, crunchy texture and are quite tart. That’s why they are common in chutneys or pickles. Because green mangos are not as readily available in your average grocery store, we elected to use ripe mangos, which offer a juicy sweetness that complements the kick and punch of the other ingredients. Additionally, we replace the peanuts with raw cashews and, for obvious reasons, we omitted the fish sauce.

We always support culinary creativity at all times. If you feel that you have a cleanse-approved ingredient that would work well with the ones in this salad, feel free to add it in. What we do encourage is that you maintain somewhat uniform cuts for the ingredients. Slice the cucumbers and mangos thinly and on a diagonal so that they can be similar to the thinly sliced onions. Lastly, we only included red pepper flakes, not Thai chilies, because we care about not burning your taste buds off!

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Sometimes, you need a little spice to wake up those taste buds. There’s nothing quite like Thai spice, but the complex mixture of different ingredients creates layers upon layers of flavor. Even though the dish has a kick, it keeps you coming back for more, bite after bite. With this salad, you get the cool crunch of cucumber, which almost cleanses the palate as you make your way through this salad. The subtle bite of raw onion goes great with the nutty cashews. It’s an all-around great salad for a hot summer day.

Besides the addicting flavors, this salad can help you increase your water intake. Cucumbers are over 90% water, which is great news if you aren’t the best of keeping track of your water intake. Cucumbers are also rich in antioxidants, which work to combat oxidative stress. One study found that consuming cucumbers daily for one month increased antioxidant activity in the body. Cucumbers may also help lower blood sugar levels. A 2016 test-tube study found that cucumbers were effective a preventing diabetes-related complications.

The one thing to remember about this salad is that you wan to allow for 30 minutes of marination time. By allowing the cucumbers and onions to soak in the dressing, they can absorb more flavor. If you cannot handle a lot of spice, reduce the amount of jalapeño you put in the dressing, or consider removing the seeds.

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There’s nothing better or easier than a blender dressing. Add all of the ingredients to the blender, blitz until smooth, and then enjoy immediately. Blender dressings thoroughly incorporate all of the ingredients, and you can always adjust flavors if necessary. With this Thai dressing, you may need to tinker with measurements to appease your palate, but the recipe is evenly balanced.

Not only is this Thai dressing great on salads, but it also works as a marinade or dipping sauce. In addition to being raw vegan, this recipe happens to be Whole30- and paleo-approved. That’s what happens when you focus on real foods! The raw almond butter provides a nutty, slightly salty flavor that is balanced by the coconut aminos, dates, and lime juice. If you know Thai flavors, you know that there are many ingredients, but they all balance each other out. You have citrus, spice, nutty, sweet, salty, and every other nook and cranny of the flavor spectrum!

One thing to keep in mind when making this dressing is that you have to use a neutral-flavored oil. That doesn’t mean that you go straight for unhealthy vegetable or corn oil; rather, use avocado oil or grapeseed oil instead of olive oil. The recipe calls for avocado oil, but grapeseed oil is an acceptable replacement. Olive oil will alter the flavor because it has a specific flavor that doesn’t necessarily mesh with the rest of the ingredients.

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Are you as obsessed with peanut sauce as we are? It’s one of our favorite sauces to put on almost everything. Peanut sauce goes great with Buddha bowls, stir-fried noodles, or as a dipping sauce for rice wraps or raw veggies. It is truly one of the best sauces/condiments you can have in your kitchen, only if you are not cleansing. Once you finish your cleanse, though, feel free to start serving this with every dish you make.

Aside from the addictive flavor, the best thing about this peanut sauce is how easy it is to make. In fact, we feel silly even explaining how to make it. You can prepare it one of two ways: blend the ingredients together in a blender, or whisk the ingredients together in a bowl. That’s pretty much it. If you blend the ingredients, your sauce will be smoother and creamier, whereas whisking the sauce in a bowl will yield a slightly chunky consistency. No matter which preparation method you choose, the sauce is just as delicious.

Now, the most important ingredient in this sauce is the peanut butter. Don’t just grab any peanut butter from the store. Take your time and invest in this sauce by choosing a high-quality peanut butter with minimal ingredients. You don’t need added sugars, extra sodium, preservatives, or anything of the like. Lastly, don’t buy chunky peanut butter because you want this sauce to be as smooth as possible.

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Spicy, tangy, and wonderfully refreshing, this Thai salad is the perfect light lunch or dinner during summer. Normally, you slice cucumbers as you please for salads, but this recipe gives them a fun twist (literally) by transforming them into noodles. That’s right, folks, you have to bust out the spiralizer to create cucumber noodles.

Turning the cucumber into noodles almost makes it seem like you are eating a green papaya slaw, which is spicier than this recipe. If you don’t have a vegetable spiralizer, you can use a julienne peeler to make the cucumber noodles. Not only is this an easy and convenient way to create vegetable noodles, but it also works great on cucumbers. Because they are somewhat soft, you have to be gentle when creative cucumber noodles. If you have a spiralizer, though, feel free to get it out use it to make the cucumber noodles. Should they be called coodles, like zucchini noodles are called zoodles? Maybe that’s an unpopular opinion!

This recipe does call for a tablespoon of finely minced jalapeño, but you can increase or decrease that amount depending on your spice tolerance. You also have the option to spiralize a carrot if you want, but this salad doesn’t require it. It is, however, essential to include the tomato. The sweetness and subtle acidity from the tomato not only adds to the refreshing nature of the salad, but also creates relief from the powerful citrusy and spicy flavors in the salad.

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It’s melon season, people! They are everywhere, from your local farmer’s markets and grocery store to restaurant menus that highlight seasonal produce. Melons are great summertime snacks, as they are replete with nutrients and rich in water. In fact, snacking on melons is an excellent way to aid your hydration efforts during the summer, a time when dehydration is very common.

For this recipe, we colored outside the lines, thought outside the proverbial box, if you will. While this recipe is hot in regards to temperature, we do turn up the heat with a Thai chile pepper. You’ve been warned! There is no single “Thai pepper;” rather, there are at least 79 species of pepper that appeared from three species in Thailand. Generally speaking, Thai peppers are smaller, skinnier, and have quite a kick. They range from 50,000 to 100,000 Scoville Heat Units, which is much hotter than your average jalapeño, which ranges from 2,500 to 8,000 Scoville Heat Units. Needless to say, be cautious if you are sensitive to heat.

Fortunately, you don’t have to eat the Thai pepper all by itself. You have the sweetness of the melons and cucumber to calm the spice and create a more pleasurable eating experience. This recipe calls for both cantaloupe and honeydew, but you can use one or the other if you don’t have both. Lastly, make sure to remove the seeds from the pepper to avoid intense heat.

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Is there anything better than slurping up a comforting soup on a cold day? Warm soup is basically medicine for the soul. In the case of this soup, you can have it for dinner and it may lull you to sleep. That’s how delicious and satisfying it is!

This soup doesn’t require a lot of seasonings; rather, it calls for traditional ingredients in Thai cuisine. One of our favorite ingredients is lemongrass, which has been known to boost immune function, improve circulation, and improve sleep. Additionally, this soup includes galangal and kaffir lime leaves. Now, if you can’t get your hands on either of those ingredients, you can use ginger in place of galangal and more lime juice in place of the kaffir lime leaves.

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If you want to enjoy vegetables, you have to take your palate on a culinary journey around the world. For this recipe, we’re inviting signature Thai flavors into your kitchen! Every bite of this cucumber noodle salad is an explosion of flavor. Once you take the first bite, you’ll understand what we mean. You’ll also realize that you have to make this again in the very near future. Is the next day too soon? It most certainly is not!

For the dressing, it’s integral to purchase Thai basil because it is wonderfully aromatic and has a distinct flavor that pairs with the other dressing ingredients. If you are not a fan of spice, you can omit the chili flakes, but they do offer a pleasant heat, which is signature in Thai cuisine. We hope you love it!

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Prepare your taste buds because you’re about to create a seriously delicious dish. You’ll recognize that signature umami flavor in this raw vegan Pad Thai, which is free of the over-processed oils and carbs in traditional recipes. You may not think that a raw Pad Thai is tasty, but tell that to our faces after you try this recipe.

Instead of zucchini or vegetable noodles, this recipe calls for kelp noodles, which are excellent for cleansers. A great product kelp noodle brand is Sea Tangle, which you can find at most grocery stores and various online retailers. All you have to do is soak them in water for a little bit so that they can soften. Dress them in the flavor-packed, creamy almond butter sauce and you’ll be in heaven.

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The key to a successful Pad Thai is the sauce, and holy moly is this sauce one of the tastiest things we’ve ever made. The creamy almond butter provides a creamy foundation that is enhanced by the spicy, citrusy, and sweet flavors. You’ll absolutely love it!

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