Thai Salad with Peanut Dressing

Name: Thai Salad with Peanut Dressing
Prep time: 10 min
Total time: 10 min
Yield: 4 serving
Ingredients: 1/4 cup peanut butter; 1 tablespoon rice vinegar; 2 tablespoons extra-virgin olive oil; 2 tablespoons lime juice; 1 tablespoon tamari; 3 tablespoons honey; 2 garlic cloves; 1-inch fresh ginger; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons water; 1 romaine heart; 2 cup red or green cabbage; 1 cup shredded carrots; 3 green onions; 1 red bell pepper; 1/2 cup fresh cilantro; 3/4 cup Chopped peanuts or cashews

User Reviews

4.9

177 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
4
Calories
255 kcal
Course
Salad
Cuisine
Thai

Thai Salad with Peanut Dressing

Dana Benson

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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

Servings

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)

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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.

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 Information

Show Details

Calories 255kcal (13%) Carbohydrates 27g (9%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Sodium 507mg (21%) Potassium 490mg (14%) Fiber 5g (20%) Sugar 19g (38%) Vitamin A 9236IU (185%) Vitamin C 69mg (77%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 255 kcal

% Daily Value*

Calories	255kcal	13%
Carbohydrates	27g	9%
Protein	6g	12%
Fat	15g	23%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Sodium	507mg	21%
Potassium	490mg	10%
Fiber	5g	20%
Sugar	19g	38%
Vitamin A	9236IU	185%
Vitamin C	69mg	77%
Calcium	58mg	6%
Iron	1mg	6%