Thai Salad with Peanut Lime Dressing
So here’s the deal: currently this salad is the love of my life. This Thai Salad with Peanut Lime Dressing has stolen my heart (♥). True story.
Not only is this salad really fresh, it’s also really pretty. It’s like eating a rainbow. Um… yeah, I totally just said that. Stop looking at me that way!
For the past hour I’ve contemplated alternate titles for the dressing in this salad. This is all while listening jamming to the Backstreet Boys Pandora station and doing a little healthy virtual hoarding on Pinterest. And there may or may not have been some salad dressing licking involved. TMI? Pretend like I didn’t say that out loud. Okay?
So the titles… I’ll share a few:
- Can I Eat This for the Rest of My Life?
- HEEAVANNN (baby angels singing)
- Peanut Butter, Lime Time
- Sweet, Tangy, Spicy Dressing
- Mouth… Watering… for… More… GIMME!!!
- So Good You WANT to Eat this Salad for Breakfast
For breakfast. No, seriously. I actually did have this for (whispering) breakfast. Regular people don’t usually eat salads for breakfast. Unless it’s as good as this one. This one you’d eat for breakfast too. And maybe you’ll even have it again, tomorrow!
Sweet, sweet salad. I think I like this salad better than my last favorite. That was the Quinoa Tabbouleh Salad, incase you’re wondering!
Did I mention it’s packed with nutrition? Mhmm. Yup. That totally means you can have these for dessert.
Thai Salad with Peanut Lime Dressing
For Peanut Lime Dressing:
- 1/4 cup Creamy Peanut Butter (low fat or regular, whatever you like)
- 2 and 1/2 tablespoons rice vinegar
- 1/2 teaspoon EACH: sesame oil, toasted sesame seeds, AND red pepper flakes
- 3 tablespoons EACH: lime juice, sugar AND chopped cilantro
- 1 and 1/2 tablespoons Soy sauce
- 2 tablespoons EACH: canola oil AND honey
- 1 tablespoon EACH: minced garlic AND freshly grated ginger
For the Salad:
- 5 cups Napa cabbage (shredded coleslaw mix works too)
- 2 cups Red Cabbage
- 1 Red bell pepper, thinly sliced
- 1 cup shelled edamame* (see note)
- 3 scallions, thinly sliced on the diagonal
- 3 whole carrots, shredded
- For the dressing: In a medium bowl, combine the peanut butter, rice vinegar, sesame oil, lime juice, soy sauce, canola oil, sugar and honey and whisk until smooth. Add the red pepper flakes, garlic, ginger, cilantro, and sesame seeds and mix until combined. Alternately, you can combine all ingredients in a blender and process until completely smooth. Let dressing rest for 10 minutes before tossing with salad.
- For the Salad: In a large bowl, combine all ingredients, toss. Right before serving, drizzle peanut lime dressing over the top and toss.
- Edamame: found in the frozen veggie section at grocery stores. Look near the frozen green beans and such.
Little tale of appreciation: Found this recipe about a month ago, wrote it on index cards, made it, loved it! Teen asked me to do again. Couldn’t find the cards, couldn’t remember the site’s name, devastated. Began online search using all kinds of remembered word combos, found lots of similar recipes, but not this one. The winning word combo: “salad breakfast edamame carrots napa lime peanut ginger” ’cause who eats salad for breakfast? : ) You do and thank you.
I hope you know that this just totally makes my day! I ate it for breakfast and you remembered! So glad that both you and the teen loved the salad! =)
I made this today. This was probably the most delicious thing I have had in quite a while. Thanks for the great recipe. This one is definitely a keeper.
I’m loving this recipe! Fast, filling, and healthiest meal to make at uni. 🙂
Made this salad last night and loved it. Wondering how long the left over dressing is good for and if it would need to be kept refrigerated ?
Glad to hear you enjoyed it Carol! The dressing can be covered and refrigerated for up to 5 days.
Delicious dressing! I cut the sugar/honey down to just 1 tablespoon of honey and it was plenty sweet enough.
This is an awesome recipe! DELICIOUS. I’ve researched Thai Peanut Sauce alll over the Internet, and this is the BEST recipe I found.
After experimenting a little, I now make a few modifications: omitting granulated sugar but adding 1/4 to 1/3 cup of thick creamy coconut milk to give sweetness and an amazing Thai flavor. For the oil, I use more toasted sesame oil and less canola (we love the flavor). Finally, I use a teaspoon of fish sauce to add more delicious Asian flavor. (Worcestershire sauce, when made the traditional way, is a fish sauce; it works fine if I don’t have a bottle of fish sauce in the pantry.) However, I omit fish sauce when I want a vegan approach.
THANK YOU FOR THIS LOVELY RECIPE!
Where’s the recipe Made it many times. How do I get it bac k?
The recipe for Thai salad with peanut sauce seems to be missing. Where is it? We love it.
Has anyone added chicken, shrimp or beef with this salad??