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Thai Salad with Peanut Dressing
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Crunchy Chopped Thai Salad with Peanut Sauce

Author: Roz

Ingredients

DRESSING

  • juice of 1 lime
  • 4 garlic cloves minced
  • 2 Tbsp. soy sauce
  • 2 Tbsp. honey
  • 1 Tbsp. sugar
  • 1 tsp. ginger peeled and minced (or ½ tsp. ground ginger)
  • 2 Tbsp. cilantro minced
  • pinch of crushed red pepper flakes
  • ¼ tsp. ground sea salt
  • 1/3 cup creamy peanut butter
  • 4 - 5 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil
  • If too thick: Add either 1 Tbsp. water or 1 Tbsp. coconut milk; continue to add to desired consistency

SALAD INGREDIENTS

  • 3 cups mixed baby salad greens
  • 2 cups snap peas
  • 1 cup purple cabbage thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 small cucumber cut in half, seeded and sliced
  • 1 - 2 cups matchstick carrots
  • 1 cups green onions sliced on the diagonal
  • 1 cup fresh bean sprouts
  • 1/2 cup cilantro leaves diced
  • 2 Tbsp. mint diced
  • 1 cup cashews or crushed peanuts use Trader Joe's "Thai Lime and Chili Cashews" if you can get them

OPTIONAL, but great to add in

  • cooked chicken diced or cut into thin strips
  • 1 cup cubed mango or papaya

Instructions

Prepare the dressing

  • Add all ingredients into a blender and thoroughly blend until creamy.
  • Taste to see if you need to add more of an ingredient to suit your taste preferences.
  • Refrigerate until time to serve the salad. I make this a day ahead.

Prepare the salad

  • After prepping all of the ingredients, mix them well in a very large bowl.
  • Serve the salad with the peanut dressing so that guests can dress their own salads.