Simple, practical, and full of everyday flavour, Thai Layered Dip. Vegan Recipe is a vegan, vegetarian Thai appetizer made with Shredded Carrots, Peanut butter or almond butter sauce, and Salsa + sambal oelek in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 5 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Appetizer
  • Cuisine: Thai

Ingredients

For the Layered dip:

  • Shredded Carrots
  • Peanut butter or almond butter sauce (Recipe below)
  • Salsa + sambal oelek (or Use 1 ripe tomato chopped, 1/2 cup finely chopped red onion, salt, pepper and lime juice and mix. Mix in asian hot sauce to taste)
  • Chopped cilantro + mint
  • Mung Bean Sprouts tossed with salt and pepper
  • Peanuts or other nuts or sesame seeds
  • A dash of lemon juice
  • Add fried noodles (cucumbers etc for variation)

Peanut butter/Nut butter Sauce:

  • 1/2 cup creamy peanut butter or almond butter (I usually use almond butter)
  • 2 inch piece of fresh ginger (coarsely chopped)
  • 2 cloves of garlic
  • 1 tablespoon soy sauce (or use coconut aminos to make soy-free)
  • 1 to 2 tablespoons lemon juice
  • 1/2 to 1 teaspoon sugar
  • 2 to 3 teaspoons Sriracha sauce or asian chili sauce (to taste)
  • 3 tablespoons or more water

Method

  1. Make the Peanut butter sauce: Blend everything until smooth and creamy. Taste and adjust spice, tang and sweet. Add more water to blend to a dip consistency.
  2. Layer the carrots, nut butter sauce, salsa + asian hot sauce, loads of cilantro and mint, sprouts, peanuts, lemon juice and a dash of salt and pepper.
  3. Warm in the oven for 5 to 10 minutes if needed. (optional).
  4. Serve with chips or carrots, celery, cucumber, other vegetables.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.