Thai Salad Peanut Sauce (Printable)
Fresh vegetables with creamy peanut dressing in 15 minutes
# What You Need:
→ For the Salad
01 - 2 cups shredded green cabbage
02 - 1 cup shredded carrots
03 - 1 red bell pepper, thinly sliced
04 - 1 cucumber, julienned
05 - 2 green onions, thinly sliced
06 - 1/2 cup fresh cilantro leaves
07 - 1/4 cup roasted peanuts, roughly chopped
→ For the Peanut Sauce
08 - 1/4 cup creamy peanut butter
09 - 2 tbsp soy sauce (use gluten-free if needed)
10 - 2 tbsp lime juice (about 1 lime)
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 (to thin, as needed)
16 - 1/2 tsp chili flakes or a dash of sriracha (optional, for heat)
# How to Make It:
01 - Prepare all vegetables as indicated and place them in a large salad bowl.
02 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, and chili flakes (if using).
03 - Add warm water, one tablespoon at a time, until the sauce is smooth and pours easily.
04 - Drizzle the peanut sauce over the salad and toss gently to coat.
05 - Top with chopped peanuts and fresh cilantro before serving.
# Expert Tips:
01 -
- The sauce comes together in under two minutes and keeps in the fridge for days, meaning impromptu salads are always possible
- Something magical happens when creamy peanut meets sharp lime and soy, its the kind of dressing that makes you actually want to eat your vegetables
02 -
- The sauce thickens as it sits in the fridge, so make it slightly thinner than you think you need if you're storing it
- Don't dress the entire salad if you're planning to have leftovers, undressed vegetables stay crisp for days while dressed ones get sad and wilted
03 -
- A Microplane makes the lightest work of the garlic and fresh ginger if you want to add a kick
- Warm your peanut butter in the microwave for 15 seconds before whisking, it makes everything come together faster