Crunchy Thai Salad with Peanut dressing

January is the time to lose some of the weight you put on in the holidays from too many mince pies! This salad has lots of textures and the dressing is so good and can be used a dipping sauce for chicken or anything really.

Ingredients – Salad

1 cup Asian leaf greens or any salad greens

1 cup shredded red and white cabbage

2 spring onions finely sliced

1/2 cup fine carrot sticks

1/2 cup peanuts – roughly chopped or left as is

1/2 cup cherry tomatoes, quartered

*optional but this makes the salad extra good – half a packet of instant noodles – just the noodles, broken up, raw, to sprinkle on top (the dressing will soften them)

Peanut Dressing:

  • ⅓ cup peanut butter
  • 2 tablespoons honey
  • 2 teaspoons freshly grated ginger
  • 1 finely chopped red chilli
  • 2 tablespoons rice vinegar
  • 2 teaspoon veg oil
  • Water to thin

Simply assemble your salad in a bowl, top off with the noodles and peanut.

Place your dressing ingredients EXCEPT the water in a jar or bowl and mix well. The start adding water a tbsp at a time until it is a consistency you like.

Serve salad with dressing drizzled over!

 

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