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Thai Salad with Peanut Butter Sauce

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This Thai Salad with Peanut Butter Sauce is a hearty salad packed full of flavor with the right amount of crunch and topped with a delicious dressing!

Thai Salad with Peanut Butter Sauce

You can get so much nutrition in this vegan salad as it’s made with rice noodles, carrot, bell peppers, cucumber pickle, red chili, fresh coriander, cashew and a delicious peanut butter dressing. Enjoy this salad anytime of the year and especially when fresh veggies are in season.

how to make Thai Salad with Peanut Butter Sauce

What can you eat with peanut butter sauce?

You can eat peanut butter sauce with a variety of foods. Not only is it good as a salad dressing but is also good as a dip for vegetables and spring rolls or even a marinade for meats. 

Dressing Ingredients

1/4 cup crunchy peanut butter
1/4 cup rice vinegar
1/3 cup soy sauce
1/2 cup sunflower oil
2 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons agave syrup
juice of 1 lemon

Salad Ingredients

50 g rice noodles
3 medium carrots, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 cup cucumber pickle or fresh cucumber, cut in rings
1 red chili, cut in rings
1 cup packed fresh cilantro, chopped
1/4 cup green onions, green parts only, chopped
1/3 cup cashew nuts
Black sesame seeds

How to Make Thai Salad with Peanut Butter Sauce

Start soaking the rice noodles in a bowl of hot water.

simple and delicious Thai Salad with Peanut Butter Sauce

Peanut Butter Dressing: In a small bowl, add all dressing ingredients and combine well. Taste and adjust. Set aside.

thai salad

Prepare bell peppers, carrots and cucumber and toss together in a bowl. Add peanut butter dressing on the veggies and combine well.

Drain rice noodles and prepare 4 serving bowls. Divide rice noodles in 4 portions, transfer in bowls.

Divide veggie mixture in 4 portions and serve on rice noodles. Top with chili, cashew nuts, cilantro, black sesame and green onions. Toss before eating.

Store any leftovers in an airtight container in fridge for up to 2 days.

how to make thai salad

Thai Salad with Peanut Butter Sauce

Thai Salad with Peanut Butter Sauce

Yield: Serves 4
Prep Time: 15 minutes
Total Time: 15 minutes

This Thai Salad with Peanut Butter Sauce is a hearty salad packed full of flavor with the right amount of crunch and topped with a delicious dressing!

Ingredients

Dressing Ingredients

  • 1/4 cup crunchy peanut butter
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 1/2 cup sunflower oil
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons agave syrup
  • juice of 1 lemon

Salad Ingredients

  • 50 g rice noodles
  • 3 medium carrots, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 1 cup cucumber pickle or fresh cucumber, cut in rings
  • 1 red chili, cut in rings
  • 1 cup packed fresh cilantro, chopped
  • 1/4 cup green onions, green parts only, chopped
  • 1/3 cup cashew nuts
  • Black sesame seeds

Instructions

    1. Start soaking the rice noodles in a bowl of hot water.
    2. Peanut Butter Dressing: In a small bowl, add all dressing ingredients and combine well. Taste and adjust. Set aside.
    3. Prepare bell peppers, carrots and cucumber and toss together in a bowl. Add peanut butter dressing on the veggies and combine well.
    4. Drain rice noodles and prepare 4 serving bowls. Divide rice noodles in 4 portions, transfer in bowls.
    5. Divide veggie mixture in 4 portions and serve on rice noodles. Top with chili, cashew nuts, cilantro, black sesame and green onions. Toss before eating.
    6. Store any leftovers in an airtight container in fridge for up to 2 days.

If you’re looking for other salad recipes, check these ones out!

Berry Chicken Salad

Mediterranean Tuna Salad

Chicken Caesar Pasta Salad

Chef Salad in a Jar

Chipotle Ranch Pasta Salad

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