Thai Salad with Peanut Sauce
This refreshing, crunchy Thai salad—prepared either with chicken or as a vegetarian dish—is topped with the most amazing peanut dressing!
Ingredients
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
Instructions
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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.
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To make the salad: Add all ingredients in a large bowl and toss to combine.
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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.
Recipe Notes
- 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.