I finally found a recipe for Classic Thai Peanut Dressing that tastes like I get when out in my favorite Thai restaurant. I’ve been looking for this recipe for a long time and am happy to share it.
This dressing is great with as a simple salad as simple made up of iceberg, red onion, and bean sprouts.
Adding the other salad ingredients, in my view, makes it a more significant salad worthy of serving as a meal.
For the dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons vinegar (rice, white wine)
- 1 tablespoon fresh lime or lemon juice
- 2 tablespoons vegetable/canola oil
- 1-2 tablespoons soy sauce
- 1 tablespoon honey
- 2-3 tablespoons sugar
- 2 garlic cloves, minced
- about ½ teaspoon salt, to taste (optional)
For the salad:
- 3 cups shredded white and/or red cabbage
- 2 medium carrots, peeled and shredded
- 1 cucumber, sliced or chopped
- 1 pepper, any color, thinly sliced
- 2 medium scallions, chopped
- ½ cup fresh cilantro, chopped
- ⅓ cup chopped peanuts or cashews
- To make the dressing: Mix all dressing ingredients in a bowl or small blender until well combined. If you want a thinner dressing, add water, a teaspoon at a time, until you reach the desired consistency. Cover and refrigerate until ready to serve.
- To make the salad: Add all ingredients in a large bowl and toss to combine.
- Add cooked chicken or grilled shrimp to use as entree.