Appetizers & Sides,  Food

Thai Salad with Peanut Sauce

Thai Salad with Peanut Sauce

After visiting a local Thai restaurant, I am on a pursuit to recreate the salad they offer with entrees. This one is a little different, but I like it quite a bit and isn’t as sweet.


Thai Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons lime juice (one lime)
  • 3 tablespoons avocado oil
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 2-1/2 tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves


  • 4 cups chopped Napa cabbage
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 small cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro


For the salad, combine all of the ingredients in a large bowl and toss to combine.
For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped.
Refrigerate the salad and dressing until ready to serve, serve salad with dressing drizzled on top.

Source: Once Upon A Chef

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