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Cathy Bray on 1.22.2014
OMG YUM!!!!!!!!! I LOVED this salad. Thank you for the recipe! It’s going in my “keeper file”!
Crunchy Thai Salad
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Description
Incredibly light but so flavorful.
Ingredients
- FOR THE DRESSING:
- 1 Tablespoon Peanut Butter, Your Choice
- 1 teaspoon Grated Ginger, Fresh Or Jarred
- 1 clove Finely Minced Garlic
- ½ cups Sweet Chili Sauce
- 1 teaspoon Fish Sauce
- 1 Tablespoon Soy Sauce
- ¼ cups Rice Vinegar
- Chili Oil, To Taste
- FOR THE SALAD:
- 8 cups Torn Lettuce Or Salad Greens
- 2 cups Thinly Sliced Cabbage
- 3 whole Scallions, Thinly Sliced
- 1 whole Carrot, Cut Into Matchsticks
- ½ cups Unsalted Cashews, Lightly Toasted And Roughly Chopped
- 2 whole Avocados
- Lime Wedges, Sriracha, And Cilantro Leaves, Optional, For Serving
Preparation
Make the dressing: Whisk the peanut butter, ginger, garlic, chili sauce, fish sauce, soy sauce and vinegar together in a small bowl. Taste and add more vinegar or fish sauce for additional tang/salt to your preference. Drizzle in chili oil to your taste—I start with about 1 teaspoon and add a bit more depending on the taste of people I’m serving; it’s spicy stuff!
Assemble the salad: Evenly layer lettuce, cabbage, scallions, carrot strips and cashews in bowls. This can be done ahead of time.
Right before serving, halve and cube the avocados. Add 1/2 of an avocado to each salad, and drizzle with dressing.
Top with hot sauce, lime juice, and cilantro leaves, if desired.
Yum!
Note: This can easily be made vegan by eliminating the fish sauce from the dressing and adding an extra dash of soy sauce.
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