4.9 from 177 votes
Thai Salad with Peanut Dressing
The Thai Salad with Peanut Dressing pairs crisp, fresh vegetables like romaine, red cabbage, carrots, and bell pepper with a creamy, tangy peanut dressing made from peanut butter, lime juice, tamari, garlic, and ginger. The dressing balances sweet, salty, and spicy notes and gently coats the crunchy salad ingredients. Chopped peanuts add extra texture, making this salad a satisfying and flavorful dish suitable for light lunches or as a side.
Prep Time
10 mins
Total Time
10 mins
Servings:
4
Calories:
255 kcal
Course:
Salad
Cuisine:
Thai
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 255
% 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.