Add a burst of flavour and crunch to your day with this Crunchy Thai Salad with Peanut Dressing. It’s light, vibrant and super easy to make — packed with shredded cabbage, sweet pepper, carrot and fresh herbs, all tossed with roasted peanuts. The creamy peanut-lime-ginger dressing gives it a delicious punch. Enjoy it as a refreshing side, or bulk it up with shredded chicken for a lighter main.
Crunchy Thai salad with peanut dressing
Ingredients
- 3-4 cups red cabbage, finely shredded
- 2-3 cups gem lettuce, finely shredded
- 1 yellow or red pepper, finely sliced
- 1 large carrot, finely julienne or shredded
- A handful fresh mint, finely sliced
- A handful fresh coriander, finely sliced
- ½ cup roasted salted peanuts
- For the dressing
- ⅓ cup (80 ml) smooth plain peanut butter
- 30-45 ml (2-3 tablespoons) fresh lime or lemon juice
- 30 ml (2 tablespoons) honey
- 15 ml (1 tablespoon) soy sauce
- 30 ml (2 tablespoons) water at room temperature
- 1 knob of fresh ginger, finely grated (about 2-3 teaspoons)
- 1 small garlic clove, finely grated
- Salt and pepper to taste
Instructions
Toss all the ingredients together (cabbage, lettuce, red pepper, carrot, mint, coriander, peanuts) in a large mixing bowl.
Mix all the dressing ingredients together in a small mixing bowl using a hand whisk or stick blender (it takes some elbow grease by hand) to a smooth sauce. Pour half the dressing over the salad just before serving, and toss to coat.
Serve the remainder of the dressing on the side.
Also See: Thai salad with warm sesame and ginger dressing
Recipe supplied by Indaba Tasting Room
