Crunchy Thai Salad with Peanut Dressing

Crunchy Thai Salad with Peanut Dressing

Similar to the CPK recipe, this zesty Thai crunch salad always satisfies with the spicy peanut dressing. This version has a kicked up dressing and slightly different salad. Serves four and takes about 30 minutes to prepare. The dressing is good and stands on its own and could also be used as a dipping sauce or condiment.

This delicous salad shown here served with Vietnamese baked chicken and white rice.

INGREDIENTS


PEANUT DRESSING

  • 1/4 cup creamy peanut butter

  • 2 tb unseasoned rice vinegar

  • 2 tb fresh lime juice, from one lime

  • 3 tb vegetable oil

  • 1 tb soy sauce (use gluten-free if needed)

  • 2 tb honey

  • 2 1/2 tb sugar

  • 2 garlic cloves, roughly chopped

  • 1-inch square piece fresh ginger, peeled and roughly chopped

  • 1 teaspoon salt

  • 1/4 tsp ground cayenne pepper

  • 1/4 tsp crushed red pepper flakes

  • 2 tb fresh cilantro leaves

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 until ready to serve.


SALAD

  • 4 cups chopped Napa cabbage or other cabbage. I guess you could use a bagged mix but theyre not always fresh.

  • 1 cup prepared shredded carrots (optional)

  • 1 red bell pepper, thinly sliced and cut into bite-sized pieces

  • 1 small English cucumber, halved lengthwise, thinly sliced

  • 1 cup cooked and shelled edamame

  • 2 medium scallions, thinly sliced, then diced

  • ½ cup loosely packed chopped fresh cilantro

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side. This prevents the salad from being soggy.

Many thanks for CPK for the original recipe!

Urban Cowgill
October 2022