Thai Salad Peanut Sauce (Printer-Friendly)
Fresh vegetables meet creamy peanut dressing in this vibrant Thai-inspired salad.
# What You'll Need:
→ Salad Base
01 - 2 cups shredded green cabbage
02 - 1 cup shredded carrots
03 - 1 red bell pepper, thinly sliced
04 - 1 cucumber, julienned
→ Garnishes
05 - 2 green onions, thinly sliced
06 - 1/2 cup fresh cilantro leaves
07 - 1/4 cup roasted peanuts, roughly chopped
→ Peanut Sauce
08 - 1/4 cup creamy peanut butter
09 - 2 tbsp soy sauce
10 - 2 tbsp lime juice
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp rice vinegar
13 - 1 tsp toasted sesame oil
14 - 1 garlic clove, minced
15 - 1-2 tbsp warm water
16 - 1/2 tsp chili flakes or sriracha
# How-To Steps:
01 - Shred the green cabbage and carrots. Thinly slice the red bell pepper and julienne the cucumber. Combine all prepared vegetables in a large salad bowl.
02 - In a small bowl, whisk together the creamy peanut butter, soy sauce, lime juice, honey, rice vinegar, toasted sesame oil, minced garlic, and chili flakes until smooth.
03 - Gradually add warm water, one tablespoon at a time, whisking continuously until the sauce reaches a smooth, pourable consistency.
04 - Drizzle the peanut sauce evenly over the prepared vegetables. Toss gently to coat all ingredients thoroughly with the dressing.
05 - Top the salad with chopped roasted peanuts and fresh cilantro leaves. Serve immediately while vegetables remain crisp.
# Expert Advice:
01 -
- The peanut sauce comes together in minutes but tastes like it simmered for hours
- You can prep all the vegetables ahead and store them separately for instant assembly
- The dressing clings beautifully to every shredded bite without any heavy oiliness
02 -
- The sauce thickens as it sits, so make it slightly thinner than you think you need
- Vegetables can be prepped up to 24 hours ahead if stored in airtight containers
- Room temperature vegetables absorb the dressing better than cold ones from the fridge
03 -
- Toast your peanuts in a dry pan for 2 minutes before chopping for deeper flavor
- Zest half the lime into the sauce for an extra bright citrus punch