Thai Salad with Peanut Dressing
User Reviews
4.9
Thai Salad with Peanut Dressing
Description
This Thai Salad features a vibrant mix of vegetables: chopped romaine lettuce provides a fresh leafy base, while shredded red cabbage and carrots add color and crunch. Red bell pepper and green onions add sweetness and sharpness, and cilantro contributes a fresh herbal touch. The optional peanuts or cashews give an additional crunchy contrast.
The peanut dressing blends peanut butter with rice vinegar, olive oil, lime juice, tamari sauce, honey, garlic, ginger, and red pepper flakes to introduce depth and balanced flavors. The garlic and ginger are finely minced for smoothness. The dressing is whisked until smooth and coats the vegetables evenly when tossed. It is rich but balanced by acidity and heat, complementing the raw veggies.
This salad works well as a light main dish or colorful side and can be served immediately after tossing with dressing to preserve crispness. Leftover dressing keeps well refrigerated for several days and can also be used on other salads or as a dip.
Preparing the dressing ahead allows flavors to meld, and chopping vegetables in advance facilitates quick assembly. Variations include substituting honey with maple syrup for a vegan option or sunflower seed butter to make it nut-free.
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 8 grams, cloves
- 1-inch ginger 5 grams, fresh
- 1/4 teaspoon salt (2 grams)
- 1/4 teaspoon red pepper flakes crushed
- 2 tablespoons water , or more as needed
Thai Salad
- 1 romaine lettuce chopped (5 to 6 oz, heart
- 2 cup red cabbage shredded (5 to 6 oz, or green cabbage
- 1 cup carrot 2 medium; 4.5 oz, shredded
- 3 green onions , chopped (0.7 oz.)
- 1 red bell pepper , chopped (3 oz.)
- 1/2 cup cilantro chopped (0.5 oz, fresh
- 3/4 cup peanuts optional; for topping, chopped, or cashews
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
- Dressing can be made up to 5 days ahead and stored refrigerated for convenience and flavor development.
- Vegetables can be chopped up to 24 hours in advance; toss with dressing just before serving to keep them crisp.
- To make vegan, replace honey with maple syrup.
- For nut-free variation, substitute peanut butter with sunflower seed butter.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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