Thai Salad with Spicy Peanut Dressing
I make peanut sauce on a regular basis. It is fast to make, keeps beautifully in the fridge and is so very versatile. You can use it as a dip for raw veggies, as a sauce for Thai Chicken Pizza on Udon Noodles or as a main dish in this Thai Salad with Spicy Peanut Dressing. Add a bit of grilled chicken or shrimp to make this salad more substantial. You can also roll this up into Rice Spring Roll Wrappers and use the Peanut Sauce as a dip. Using a Mandoline for the Veggies make this recipe fast and easy.
Thai Salad with Spicy Peanut Dressing
Prep
Total
Yield 4 -6 servings
Peanut Sauce keeps really well in the fridge so make a double batch. Add Grilled Chicken or Shrimp to the salad if you like
Ingredients
- 1 head Green Cabbage, shredded
- 1 head Napa Cabbage, shredded
- 1 Red Pepper, julienned
- 2 Carrots, julienned
- 1 Cucumber, seeded and julienned
- 12 Snow Peas, julienned
- 1 handful of Cilantro, chopped rough
- 1 handful Fresh Mint, chopped rough
- Sprinkle of Seeds
- Hot Pepper Rings (optional)
- Spicy Peanut Dressing
- 1/2 c Water
- 4 Tablespoons Natural Peanut Butter
- 1 thumb size piece of Ginger, peeled
- 2 cloves Garlic, peeled
- 1-2 Tablespoon Sweet Chili Sauce or Honey and a chopped Hot Pepper
- 1 teaspoon toasted Sesame Oil
- small handful of chopped Cilantro
- 2 tablespoons Tamari or Soy
- 1 tablespoon Brown Rice Vinegar
- Juice of 1 Lemon
- Splash of Fish Sauce or Worcestershire Sauce
- Sea Salt to taste
Instructions
- Toss the Vegetables in a large bowl
- Mix all the dressing ingredients in the Vita Mix or Blender until smooth, adding more water to make a dressing consistency if needed
- Serve the salad topped with seeds and dressing and a squeeze of lime
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