Salads > International Salads > Asian Salads > Thai Salad with Peanut Dressing Recipe

Thai Salad with Peanut Dressing

This vibrant Thai Salad bursts with fresh flavors and textures. Crisp vegetables, tender chicken (or tofu), and crunchy peanuts are tossed in a creamy, tangy peanut dressing that's both sweet and savory. This salad is a perfect light meal or a delicious side dish.

Prep Time
20 minutes
Cook Time
0 minutes
Servings
4
Ingredients
  • 2 cups Cooked Chicken Breast (or Tofu)
  • 1 cup Shredded Carrots
  • 1 cup Shredded Red Cabbage
  • 1/2 Cucumber
  • 1/2 Bell Pepper (Red or Yellow)
  • 1/4 cup Fresh Cilantro
  • 2 Green Onions
  • 1/4 cup Roasted Peanuts
  • 1/4 cup Peanut Butter
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Honey (or Maple Syrup)
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Lime Juice
  • 1 teaspoon Ginger
  • 1 clove Garlic
  • 1/4 teaspoon Red Pepper Flakes
  • 2-3 tablespoons Water

Preparing the Peanut Dressing

In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey (or maple syrup), sesame oil, lime juice, ginger, garlic, and red pepper flakes (if using). Add water, one tablespoon at a time, until the dressing reaches your desired consistency. It should be pourable but still creamy.

Assembling the Salad

In a large bowl, combine the cooked chicken (or tofu), shredded carrots, shredded red cabbage, cucumber, bell pepper, cilantro, and green onions.

Tossing and Serving

Pour the peanut dressing over the salad and toss gently to coat everything evenly. Sprinkle with chopped roasted peanuts. Serve immediately or chill for later.

Tips and Variations

  • Add Noodles: Include cooked rice noodles or glass noodles for a heartier salad.
  • Spice it Up: Increase the amount of red pepper flakes or add a dash of sriracha to the dressing.
  • Vegetarian Option: Use edamame or grilled eggplant instead of chicken.
  • Make Ahead: Prepare the dressing and chop the vegetables ahead of time. Store separately and combine just before serving.

Nutrition Facts Estimated per 100g of product

Note: The following values are approximate and will vary based on specific ingredients used.

Calories: 180
Protein: 12g
Fat: 10g
Carbohydrates: 12g
Fiber: 3g

Other Considerations for Nutrition

For a lower-fat version, use light peanut butter and reduce the amount of sesame oil. To make it vegan, use tofu instead of chicken and ensure your soy sauce and honey/maple syrup are vegan-friendly.

← Sunomono: Refreshing Japanese Cucumber Salad →

FAQ

  • Can I make the peanut dressing ahead of time?

    Yes, the peanut dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You may need to add a little water to thin it out before using.
  • Can I substitute the rice vinegar?

    Yes, you can substitute with apple cider vinegar or white wine vinegar, but the flavor will be slightly different.
  • How long will the salad last in the refrigerator?

    The salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the vegetables may become slightly softer over time.
  • Can I use a different type of nut butter?

    Yes, almond butter or cashew butter can be used as a substitute for peanut butter. The flavor will be altered slightly.