Classic Thai Salad with Peanut Dressing

Classic Thai-Salad-Peanut-Dressing

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.
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