Thai Salad with Peanut Dressing

14 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Rose Nguyen
Yield
2 servings
By Maureen Nibecker, Honokaa, Hawaii
May 2009
RECIPE BY Cooking Light

"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

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

Nutritional Information

  • Calories 160
  • Fat 8.2g
  • Satfat 1.4g
  • Monofat 3.6g
  • Polyfat 2.8g
  • Protein 6.4g
  • Carbohydrate 18.4g
  • Fiber 4.6g
  • Cholesterol 0.0mg
  • Iron 2.1mg
  • Sodium 554mg
  • Calcium 68mg

How to Make It

Step 1

To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.

Step 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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Ratings & Reviews

sukeedog's Review

dsturla
November 02, 2013
N/A

MsPord's Review

TeresaMichelsen
March 21, 2013
N/A

KitchenMaster's Review

seattlemama
April 06, 2012
N/A

LCherry's Review

sonora
February 28, 2012
This was excellent. I had to use crunchy peanut butter because I didn't have dried peanuts but I don't think it made any difference.

dsturla's Review

KitchenMaster
February 13, 2012
I made as written and enjoyed the salad. The dressing was a little acidic so I might add a little honey or sugar next time. Depending on what I serve it with, I would also cut back on the hot sauce as it was a little too spicy when served with a spicy main course.

SkitzoidLady's Review

sukeedog
June 09, 2011
It wasn't like the salad dressing at my favorite Thai Restaurant. I'm thinking of adding honey or sugar the next go around. I also added shrimp to the salad, which can be a stand alone meal or complement another dish.

seattlemama's Review

KimberlyDC
August 02, 2009
I made this last night and it was so good that I will make a double batch of this dressing again today just to have it on hand for salads this week. It was good, but I think this time I'll cut the chili in half because it was almost so spicy you couldn't taste the other flavors. The dressing will make a good sauce for other dishes too.

sonora's Review

MsPord
July 24, 2009
The peanut dressing is absolutely excellent and can be used successfully on virtually any combination of salad vegetables. Love it when there's leftover dressing so I always make extra. I followed the recipe exactly for the dressing, then added additional peanut butter, left out the sprouts in the salad but added cold boiled shrimp for a one dish meal. I would definitely make this again.

Rockabilly's Review

LCherry
May 22, 2009
This salad makes a good change from everyday salads. I quite liked it, although it's not a recipe I would make every week or even month. Very good, occasionally.

TeresaMichelsen's Review

SkitzoidLady
May 13, 2009
A bit too vinegary for me; fine, but not my favorite dressing.
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