"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
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.
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.
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.
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.
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.
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.
A bit too vinegary for me; fine, but not my favorite dressing.
This salad is so fresh and flavorful. I will keep the dressing on hand. It is awesome - has a nice kick - would be good on noodles, too. The addition of grilled steak, chicken, pork or fish makes it a meal. I followed the recipe except made a larger amount for two meal-size portions, and I coarsely chopped the mint and cilantro leaves.
The salad dressing has a wonderful kick to it, and makes plenty to cover the salad veggies. I think it would be a great accompaniment to any Thai dish or just as something to take with you to lunch for something different. It has definitely become one of my favorite salads very quickly and will be something I make fairly frequently. I could not find fresh mint or bean sprouts in my local grocery stores, so I just did without. I think next time I make this I will put in some fresh salmon.
