Thai Salad with Peanut Sauce
Yields: 4 servings
This refreshing, crunchy Thai salad—prepared either with chicken or as a vegetarian dish—is topped with the most amazing peanut dressing!
For the dressing:
  • ¼ cup creamy peanut butter
  • 2 tablespoons vinegar (rice, white wine)
  • 1 tablespoon fresh lime or lemon juice
  • 2 tablespoons vegetable/canola oil
  • 1-2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2-3 tablespoons sugar
  • 2 garlic cloves, minced
  • about ½ teaspoon salt, to taste (optional)
For the salad:
  • 3 cups shredded white and/or red cabbage
  • 2 medium carrots, peeled and shredded
  • 1 cucumber, sliced or chopped
  • 1 pepper, any color, thinly sliced
  • 2 medium scallions, chopped
  • ½ cup fresh cilantro, chopped
  • ⅓ cup chopped peanuts or cashews
  • For chicken salad – read note at bottom
  1. To make the dressing: Mix all ingredients in a bowl until well combined. If you want a thinner dressing, add water, a teaspoon at a time, until you reach the desired consistency. Cover and refrigerate until ready to serve.
  2. To make the salad: Add all ingredients in a large bowl and toss to combine.
  3. Just before serving, drizzle peanut dressing over the top and toss to combine. Dressing can also be served on the side to prevent the salad from becoming soggy.
- For a chicken salad, you’ll need 2 boneless, skinless chicken breasts. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Lightly season the chicken with salt and pepper and add to the hot skillet. Cook, flipping once, until cooked through, about 3-4 minutes per side. Allow to cool, then chop into small pieces and mix into salad.
Recipe by Pretty. Simple. Sweet. at