This Thai Salad is absolutely sensational and one of my most tried and tested favourites. So simple to prepare it belies it’s big flavour punch. Full of incredible Asian flavours, pimp it up or down to suit your hottest desires.
I quite often make this into a Chicken Thai Salad or serve it alongside my BBQ Chicken Kebabs. It is light, full of veg and off the scale delicious. If you like the whole Asian Peanut Butter, Lime, Coriander thing then this salad is so your bag, trust me.
But first some……
This week has seen my son go on his very first residential school trip. Of course I was devastated and thrilled at the same time. Devastated that he was away from me and thrilled for him to be having a blast with his friends. It kind of sums up the whole parenting thing doesn’t it? But anyways, I couldn’t help but smile at the whole new atmosphere that descended upon our house the morning of departure. They actually TALKED to each other. There was no screaming, no spitting and not even the littlest of snitching. Not even from me. I didn’t have to put on my psycho b.tch face once……. It was like my children had turned into Julian and Anne from the Famous Five. I always wanted to be Aunt Fanny………as we got into the car for the school run, my daughter said,”Mummy this has been the best day ever! George has been so nice to me, he let me hug his leg for ages and didn’t even kick me!” (apparently she had lunged for him as he was going up the stairs). OMG they even touched……..crack open the ginger beer Dick, my life is complete.
This incredible and healthy salad is a favourite of mine for any outdoor eating and easy entertaining. I have made it for girly dinner parties too, as it is light to eat later in the evening and free from garlic and onion which is, lets face it, not great for the middle aged digestion. I serve it with chicken made exactly as I do here in my Bang Bang Chicken dish and it goes perfectly with it (I use 5 chicken breasts). But you could use store bought rotisserie chicken, supermarket bread crumbed chicken or roast some plain chicken breasts for an even simpler option. I love to serve either my No Bake Lemon Cheesecake or my No Bake Lime Cheesecake for afters. Goes down a casual dinner party storm.
I don’t add any fresh chillies to it as I am a wimp but you could add a tsp/tbsp of chilli paste to the dressing depending on the heat in the paste and your palate. I like the gentle heat from the sweet chilli sauce but I know that I am a real spice big girl’s blouse.
The only taxing thing about this recipe is the chopping and grating. Make sure your knife is sharp and watch out for the sake of your fingers. I use my grater thing on my food processor to grate my carrots but a normal box grater is fine. I cut my cumber in half and then use a teaspoon to scoop out the watery seeds. Use the largest mixing bowl you have. You do want the white cabbage to be very thin strips about 2/3 mm wide. It will alter the flavour of the dish otherwise. I slice the peppers relatively thinly too.
The dressing is also very simple to put together. Put all the ingredients in your food processor and whizz until everything is blitzed. I challenge you not to lick the bowl…..It is incredibly lush.
All that is left is to bring the two together. You do need a big bowl. The bigger you have the easier it will be to dress the salad. I use two forks and keep turning it over until I get the coverage throughout. Serve immediately or cover for up to an hour before serving.
How to Store Thai Salad
I have stored it in the fridge covered and eaten it the next day. The slices of cucumber look rather sorry for themselves but the rest of the salad stands up rather well. It has lost some kerb appeal though I admit. Sometimes some water may collect at the bottom but I just avoid it…..that’s what she said. But it is best served soon or up to an hour after it has been dressed with the Peanut Dressing. So generally if you want to make this more than an hour ahead then keep the salad and the dressing separate and all will be super fabulous and crisp.
- Digital Scales
- Sharp Knife
- Food Processor
- Large Mixing Bowl
Easy Thai Salad
This Thai Salad is absolutely sensational and one of my most tried and tested favourites. So simple to prepare it belies it's big flavour punch. Full of fabulous Asian flavours like lime, coriander, mint and peanuts, pimp it up or down to suit your chilli desires.
- 600 grams white cabbage stalk centre removed.
- 1/2 large cucumber
- 1 large red pepper
- 1/2 large yellow pepper
- 3 medium carrots
Thai Peanut Dressing
- 1 lime juiced
- 6 tbsp sweet chilli sauce
- 30 grams coriander
- 10 grams mint leaves
- 5 tbsp water
- 1 tbsp soy sauce
- 4 tbsp ground nut oil
- 100 grams chunky peanut butter
Peel and grate the carrots. Shred the cabbage finely, about 2/3 mm. Chop the 1/2 cucumber down the middle and scoop out the watery seeds with a tsp. Throw these away. Slice the cucumber up and thinly slice peppers up and place it all in the biggest bowl that you've got!
Put all the ingredients for the dressing in the food processor and blitz well.
Pour the dressing over the salad and mix well. Just keep gently turning it all over until you get everything covered.
Transfer to your serving dish.
Apply To Bereft Face
Use the largest mixing bowl you have. Otherwise it will be rather difficult to mix it all together.
You do want the white cabbage to be very thin strips about 2/3 mm wide. It will alter the flavour of the dish otherwise.
If you want to make this hours ahead of time then simply prepare the salad and keep the dressing to one side to mix with the salad when you are ready to serve.
Here are another couple of great Asian dishes.
Or another amazing Salad dish
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I have linked this post with Cook, Blog, Share over at Everyday Healthy Recipes.