Thai Salad with Peanut Dressing

Course: Salad

Cuisine: Thai

Keyword: thai salad, thai salad dressing

Prep Time: 10

Total Time: 10

Servings:

Calories: 255kcal

Author: Megan Gilmore

This Thai-style salad is tossed with a creamy peanut dressing that will make you want to lick the bowl clean! Add fresh mango, when it's in season, for an extra-delicious combination.

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Ingredients

Thai Peanut Dressing

1/4 cup peanut butter (68 grams)
1 tablespoon rice vinegar (12 grams)
2 tablespoons extra-virgin olive oil (27 grams)
2 tablespoons lime juice (31 grams)
1 tablespoon tamari (18 grams; or soy sauce)
3 tablespoons honey (57 grams)
2 garlic cloves (8 grams)
1-inch fresh ginger (5 grams)
1/4 teaspoon salt (2 grams)
1/4 teaspoon crushed red pepper flakes
2 tablespoons water , or more as needed

Thai Salad

1 romaine heart , chopped (5 to 6 oz.)
2 cup red or green cabbage , shredded (5 to 6 oz.)
1 cup shredded carrots (2 medium; 4.5 oz.)
3 green onions , chopped (0.7 oz.)
1 red bell pepper , chopped (3 oz.)
1/2 cup fresh cilantro , chopped (0.5 oz.)
3/4 cup chopped peanuts or cashews (optional; for topping)

Instructions

To prepare the dressing, add all of the peanut dressing ingredients to a bowl or mason jar, and whisk well to combine. I use a microplane to finely mince the garlic and ginger into the mix, so there won't be any large chunks in the final dressing. Taste and adjust any seasonings to taste, then set it aside.
Chop the vegetables, then add them to a large bowl.
Add half of the prepared dressing to the bowl of veggies, and toss well. Taste the salad, and add more dressing as needed. (You might not use it all!) Add the chopped nuts, if you'd like extra crunch, then serve right away. Leftover dressing will keep well in an airtight container in the fridge for up to 5 days.

Video

Notes

Nutrition information is for 1 of 4 servings, using the entire batch of dressing. This information will vary, and is just an estimate, not a guarantee.

Make Ahead Tips: Prepare the dressing up to 5 days in advance and store it in the fridge. The veggies can all be chopped up to 24 hours in advance, and then you can assemble this shortly before serving, to retain the maximum crunch.
Make it Vegan: Use maple syrup instead of honey.
Make it Nut-free. Use sunflower seed butter instead of peanut butter.

Nutrition