Crisp, satisfying and full of nutrients! This crunchy Thai salad tossed in a creamy peanut dressing will be your new salad addiction. This delicious recipe will have you falling in love with salads again! A creamy Thai style dressing you can just whisk together. Makes a big batch…nothing worse than not having enough sauce!
A few chops with your chef’s knife and a blend of the sauce, and you’ve got your next veggie-packed meal ready in minutes. We got Natasha Celmi of @cucinamiabynatasha to show us how to put together this beautiful rainbow coloured Thai salad. This is from her new bestseller book, Fast Fresh Flavourful. You can find it on Amazon.
Things we love about this Thai salad:
- It’s crunchy, and fresh with big flavours & beautiful colours.
- You can use all kinds of veggies in it, really whatever you have hanging around
- Finally…it has peanut butter.
Let’s get started
Ingredients
- ½ Cup Purple Cabbage, finely sliced
- ½ Cup Carrot, julienned
- ½ Red Pepper, thinly sliced
- 1 Cup Lettuce, thinly sliced
- ½ Cup Cucumber, julienned
- 2 Spring Onion Stalks, cut in 3 cm long pieces
- 2 Tbsp Coriander Leaves, roughly chopped
- ¼ Cup Mint Leaves
- ¼ Cup Peanuts, toasted and roughly crushed
- ¼ Cup Quinoa Or Millets,cooked
Spicy Peanut Dressing
- 2-3 Tbsp Peanut Butter, unsweetened
- 1 Tbsp Sriracha Sauce
- 1 Tsp Lime Juice
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Honey
- 1 Green Chilli, finely chopped
- 1 Garlic Clove, Minced
- 2-3 Tbsp Coconut Milk
- 4 Tbsp Water
Method
- Make one portion of spicy peanut sauce for the dressing.
- Add 2 tbsp water and whisk till you have a thin, pourable consistency.
- Combine all the veggies, herbs, millets and peanuts in a large bowl.
- Toss with half the dressing then add more as required.
- Taste and adjust the seasoning. Serve straight away.
Try this recipe out and don’t forget to tag us when you do. We love to hear from you!
Mansi Zaveri
