Thai Salad with Peanut Dressing

Photo: Becky Luigart-Stayner; Styling: Rose Nguyen

"These ingredients reflect the types of food my family enjoys year-round—fresh herbs and vegetables from our garden and local farmers. Sometimes we add chopped cooked chicken or my husband's fresh fish catch of the day for a main dish." —Maureen Nibecker, Honokaa, Hawaii

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 8.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.8g
  • Protein: 6.4g
  • Carbohydrate: 18.4g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 554mg
  • Calcium: 68mg

Ingredients

  • Dressing:
  • 3 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon chopped green onions
  • 1 tablespoon reduced-fat peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon dark sesame oil
  • 2 teaspoons dry-roasted peanuts
  • Salad:
  • 2 cups mixed baby salad greens
  • 1/2 cup fresh bean sprouts
  • 2 tablespoons vertically sliced red onion
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons fresh cilantro leaves
  • 6 baby carrots, peeled
  • 4 cherry tomatoes, quartered

Preparation

  1. 1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
  2. 2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.
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