Simple Thai Salad Peanut Sauce (Printable version)
Fresh vegetables with creamy peanut sauce ready in 15 minutes
# List of ingredients:
→ Salad Components
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
→ 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)
# Directions:
01 - Shred the cabbage, julienne the cucumber, thinly slice the red bell pepper and green onions. Combine all prepared vegetables in a large salad bowl along with shredded carrots.
02 - In a small mixing bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, and chili flakes if using.
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 salad. Toss gently to coat all vegetables. Top with chopped roasted peanuts and fresh cilantro leaves before serving.
# Expert Advice:
01 -
- The contrast between crisp, raw vegetables and that creamy, savory peanut sauce is absolutely addictive
- It comes together in 15 minutes but tastes like something from a restaurant
02 -
- The sauce thickens as it sits, so always thin it out a bit more than you think you need
- This salad does not save well overnight, so enjoy it fresh while the textures are at their peak
03 -
- Toast your peanuts in a dry pan for 2 minutes before chopping to amplify their flavor
- Let the dressed salad sit for 5 minutes before serving, so the flavors meld slightly