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4.6 from 21 votes

Thai Salad With Lamb And Peanut Dressing

This bright, colourful and delicious crunchy Thai Salad with Peanut Dressing is elevated with the addition of grilled Lamb! A beautiful melody of flavors and textures, this recipe is a must try! Video included!

Prep Time
30 mins
Cook Time
30 mins
Servings: 4 servings
Calories: 319 kcal
Course: Main Course , Lunch
Cuisine: Asian , Thai

Ingredients

Lamb
  • 1.5 Pounds Deboned Leg of American Lamb trimmed
  • 2 Tablespoons chilli sauce
  • 2 Tablespoons rice vinegar
  • 1 1/2 Tablespoon soy sauce
  • 1 teaspoon salt and pepper
  • 3 Cloves of garlic Minced
  • 2 Tablespoons minced ginger
Salad
  • 1 cup white cabbage shredded
  • 1 cup cilantro leaves
  • 1 cup mint leaves
  • 1 Mango peeled and thinly sliced
  • 1 carrot thinly sliced
  • 3 scallions chopped
  • 2 green chillies sliced
  • 2 tablespoons peanuts
Peanut Dressing
  • 3 Tablespoons peanut butter smooth or chunky
  • 1 - 3 Tablespoons water depending on how thick or thin you prefer your sauce.
  • 1 Tablespoon honey
  • 1 1/2 Tablespoon rice vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon grated ginger
  • 1 Tablespoon grated garlic
  • 1 1/2 Tablespoon lime juice
  • 1/4 teaspoon salt

Notes

  • Pick a variety of colourful veggies and fruits with different textures for the salad base.
  • Don’t replace the cilantro and mint here.
  • Use American Lamb to add flavor and boost the nutritional value of the salad.
  • Use deboned leg of lamb to cook quicker, and grill it for more flavor. Trim the fat to your taste.
  • Make the peanut dressing ahead of time and keep it in the fridge for up to 3 weeks.
  • THAI SALAD TIPS