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Thai Peanut Dressing & Crunchy Salad

Thai Peanut Dressing is whizzed up minutes. Creamy, salty, sour, hot & sweet, in this recipe it coats a crunchy salad, but you can use it as a dip, marinade or stir fry sauce too.

Course Salad, sauce, dressing, Condiment
Cuisine Thai
Keyword thai peanut dressing
Prep Time 25 minutes
Total Time 25 minutes
Servings 2

Ingredients

For the Thai peanut dressing

  • 3 tbsp peanut butter preferably 100% nuts
  • 1 tbsp rice vinegar
  • 1 lime juice only
  • 1.5 tbsp sesame oil
  • 1.5 tbsp fish sauce optional: replace with more soy sauce if liked
  • 1 tbsp soy sauce
  • 3 tsp brown sugar or other sweetener to taste
  • 3 cloves garlic grated or finely chopped
  • 2 cm ginger root grated or finely chopped
  • 0.75 tsp dried chilli flakes
  • 50-100 ml coconut milk

For the crunchy salad

  • quarter head white cabbage shredded thinly
  • quarter head red cabbage shredded thinly
  • 2 handfuls greens (e.g. kale, spinach) optional
  • 1 large carrot julienned or grated
  • one third of a cucumber julienned or sliced
  • Half medium red pepper thinly sliced
  • Half medium green pepper thinly sliced
  • 1 medium red onion halved and thinly sliced
  • 8 cherry tomatoes halved
  • 6 radish sliced
  • 2 handfuls coriander leaf roughly chopped
  • 1 handful mint leaves roughly chopped

To serve

  • 2 tbsp peanuts toasted in a dry frying pan
  • 1 tbsp sesame seeds toasted in a dry frying pan
  • 1-2 red chillies thinly sliced
  • lime wedges

Instructions

For the Thai Peanut Dressing

  1. Add all the dressing ingredients (but using only 50ml of the coconut milk to start with) to the bowl of a food processor or in a suitable container if you're going to use a stick blender.

  2. Whizz all the ingredients together until almost smooth. Taste and add more fish or soy sauce, chilli flakes, lime juice etc. until the dressing is to your taste. It should be salty, sour, hot and sweet.

For the Salad

  1. Mix together all the prepared vegetables and herbs in a large bowl.

    When ready to serve, pour over around half of the Thai Peanut Dressing and mix well to coat the vegetables. Add more dressing if liked.

To serve:

  1. Drizzle a little more dressing over the salad.

    Sprinkle over the toasted peanuts, sesame seeds and sliced chillies.

    Serve with lime wedges on the side.

Recipe Notes

Any leftover dressing will keep in a jar in the fridge for up to 4 days.