Thai Salad with Peanut Dressing

When I think of warm summer days, I can’t help but crave a fresh and vibrant dish like Thai Salad with Peanut Dressing. It’s the kind of meal that transports you right to a tropical paradise, even if you’re just in your backyard. The crunch of vibrant vegetables paired with a creamy peanut dressing makes every bite feel like a celebration. I first discovered this recipe while looking for a light yet satisfying dish to serve at a summer gathering. The salad was a hit, and I loved how it brought people together around the table. Everyone was asking for the recipe, and I couldn’t wait to share it!

Thai Salad with Peanut Dressing Shopping List

When it comes to creating a delicious Thai Salad with Peanut Dressing, the ingredients you choose are essential. They work together harmoniously, creating a delightful flavor profile that you won’t forget. The key players here are the peanut butter, which adds a creamy richness, and the fresh vegetables that provide essential crunch and nutrients.

• Peanut Butter – 1/4 cup (68 grams): A creamy base for the dressing, lending a rich, nutty flavor.
• Rice Vinegar – 1 tablespoon (12 grams): Adds brightness and acidity to balance the richness of the peanut butter.
• Extra-Virgin Olive Oil – 2 tablespoons (27 grams): Provides a smooth texture and enhances the overall flavor.
• Lime Juice – 2 tablespoons (31 grams): A zesty touch that brightens up the dressing.
• Tamari – 1 tablespoon (18 grams): A gluten-free soy sauce alternative that adds depth and umami.
• Honey – 3 tablespoons (57 grams): Sweetens the dressing naturally.
• Garlic – 2 cloves (8 grams): A key ingredient for a burst of flavor.
• Fresh Ginger – 1-inch piece (5 grams): Adds a warm, spicy note to the dressing.
• Salt – 1/4 teaspoon (2 grams): Enhances all the flavors.
• Crushed Red Pepper Flakes – 1/4 teaspoon: A pinch adds a hint of heat.
• Water – 2 tablespoons: Adjusts the dressing consistency as needed.
• Romaine Heart – 1, chopped (5 to 6 oz.): The base for the salad, providing crunch.
• Cabbage – 2 cups, shredded (5 to 6 oz.): Adds crunch and color.
• Shredded Carrots – 1 cup (2 medium; 4.5 oz.): Sweet and crunchy.
• Green Onions – 3, chopped (0.7 oz.): A fresh and sharp flavor.
• Red Bell Pepper – 1, chopped (3 oz.): Adds sweetness and color.
• Fresh Cilantro – 1/2 cup, chopped (0.5 oz.): Herbaceous freshness.
• Chopped Peanuts or Cashews – 3/4 cup (optional): For garnish and extra crunch.

The Process for Making Thai Salad with Peanut Dressing

Making the Thai Salad with Peanut Dressing is as enjoyable as eating it! The process is straightforward, and I love how the flavors develop as you mix everything together. Let’s dive into the steps!

1. To start, gather your ingredients. In a bowl or mason jar, combine the peanut butter, rice vinegar, olive oil, lime juice, tamari, and honey. Use a whisk or a fork to mix these together until smooth. I like to use a microplane to finely mince the garlic and ginger, ensuring there are no large chunks in the dressing. This creates a silky texture and evenly distributed flavor.
2. Next, taste your dressing. This is the moment to adjust any seasonings to your liking. If you prefer it sweeter, add a touch more honey. If you like it tangier, a splash more lime juice can elevate it.
3. Now, move on to the vegetables. Chop the romaine, cabbage, carrots, green onions, and red bell pepper, then toss them into a large mixing bowl.
4. Add half of the prepared dressing to the bowl of chopped veggies. Toss well to ensure all the vegetables are coated. This is where it gets fun! The vibrant colors of the salad come together beautifully.
5. After tossing, taste your salad. You might want to add more dressing to enhance the flavors, but do this gradually—you may not need all of it!
6. If you like extra crunch, sprinkle the chopped peanuts or cashews over the top. This adds a delicious texture and nutty flavor that complements the salad wonderfully.
7. Serve your salad immediately for the best crunch. If you’re making it ahead of time, store the dressing and salad separately in airtight containers and combine right before serving to maintain freshness.
8. Lastly, if you have any leftover dressing, it keeps well in the fridge for up to five days, ready for your next salad or as a dip for fresh veggies.

Recipe Tips about Thai Salad with Peanut Dressing

When making this delicious Thai Salad with Peanut Dressing, there are a few tips that can help you elevate your dish.

• Storage: After preparing the salad, store any leftovers in an airtight container in the fridge. The dressing can be kept separately to maintain the crispness of the vegetables.
• Freezing: This salad is best enjoyed fresh, but you can freeze the dressing in an ice cube tray for easy use later.
• Pairing: This salad pairs wonderfully with grilled chicken or tofu for a complete meal.
• Customizing: Feel free to add your favorite veggies or nuts to the salad based on what you have available.
• Serving Tips: Serve this salad as a side dish at barbecues or as a light lunch on warm days.

What to Serve With Thai Salad with Peanut Dressing

Serving a refreshing dish like Thai Salad with Peanut Dressing opens up a world of pairing possibilities. Here are some fantastic options:

• Grilled Chicken: The lightness of the salad complements grilled chicken beautifully, making it a great main dish.
• Tofu: For a vegetarian option, serve with grilled or baked tofu, which absorbs the flavors of the salad.
• Rice Dishes: This salad also pairs well with jasmine rice or coconut rice for a fulfilling meal.
• Wraps and Rolls: Serve it alongside fresh spring rolls or chicken wraps for a delightful combination.
• Occasions: Perfect for picnics, potlucks, or light lunches during the warm summer months.
• Seasonal Pairings: In summer, pair with light, fruity desserts like sorbet or watermelon salad.

FAQ

Conclusion

The Thai Salad with Peanut Dressing is a vibrant and refreshing dish that brings together a delightful mix of flavors and textures. It’s perfect for warm days, gatherings, or a light meal at home. I encourage you to try making it—you won’t be disappointed! Enjoy the crunch, the creaminess of the dressing, and the satisfaction of a meal that celebrates fresh ingredients.

Thai Salad with Peanut Dressing

Craving something fresh and vibrant? The Thai Salad with Peanut Dressing is your answer! With a delightful mix of crunchy vegetables and creamy dressing, it's perfect for summer gatherings or a light weeknight dinner. You won't want to miss trying this one!

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Servings: 4 servings

Course: Salads

Cuisine: Thai

Calories: 250

Ingredients Equipment Method Notes

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 cloves Garlic
• 1 inch Fresh Ginger
• 1/4 teaspoon Salt
• 1/4 teaspoon Crushed Red Pepper Flakes
• 2 tablespoons Water
• 1 piece Romaine Heart
• 2 cups Cabbage
• 1 cup Shredded Carrots
• 3 Green Onions
• 1 Red Bell Pepper
• 1/2 cup Fresh Cilantro
• 3/4 cup Chopped Peanuts or Cashews optional; for topping

Equipment

• Chef's Knife
• Whisk
• Mixing Bowl

Method

 

1. 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.
2. Chop the vegetables, then add them to a large bowl.
3. 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 five days.

Notes

• Make Ahead Tips: Prepare the dressing up to five days in advance and store it in the fridge. The veggies can all be chopped up to twenty-four 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.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.