Best 5 Thai Salad With Peanut Dressing Recipes

Tantalize your taste buds with an authentic Thai salad, an explosion of flavors and textures that will transport you to the vibrant streets of Bangkok. This delectable dish combines the crunch of fresh vegetables, the zest of zesty dressing, and the irresistible crunch of peanuts, creating a delightful harmony of sweet, sour, salty, and spicy.

For the ultimate Thai salad experience, three irresistible recipes await you. The classic Thai salad with peanut dressing offers a perfect balance of flavors, blending the sweetness of palm sugar, the tang of lime juice, the spiciness of chili peppers, and the creaminess of peanut butter. If you prefer a vegan option, the vegan Thai salad with peanut dressing is a guilt-free indulgence, offering all the flavors of the classic recipe without compromising on taste. And for those who love a bit of heat, the spicy Thai salad with peanut dressing is sure to set your taste buds ablaze, featuring a fiery combination of chilies and spices that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

THAI CRUNCH SALAD WITH PEANUT DRESSING

Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg

THAI SALAD WITH PEANUT DRESSING

Thai Salad with Peanut Dressing image

This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

2 cups spring mix salad greens
1/2 cup fresh cilantro leaves
1 small napa cabbage, shredded
1 small cucumber, sliced
1 small red onion, julienned
2 small carrots, shredded
2 green onions, sliced
1/4 cup creamy peanut butter
3 tablespoons hot water
1 tablespoon lime juice
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes
1 small garlic clove, minced
1/4 cup dry roasted peanuts
Jalapeno pepper slices, optional

Steps:

In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.

Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

THAI PEANUT DRESSING

Thai Peanut Dressing image

This makes a great sweet and savory sauce or salad dressing like the ones served at restaurants. It makes a great dip for fresh Thai or Vietnamese spring rolls. It's easy to make and I usually have all the ingredients in my cupboard. Garnish with mint leaves and chopped peanuts if desired.

Provided by LucyDelRey

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 20

Number Of Ingredients 10

Ingredients

2 tablespoons cornstarch
½ cup cold water
¼ cup low-sodium soy sauce
½ cup smooth peanut butter
¼ cup brown sugar
1 tablespoon white vinegar
2 teaspoons sesame oil
1 cup warm water
¼ cup chopped peanuts
1 tablespoon chopped fresh mint leaves

Steps:

Dissolve the cornstarch in 1/2 cup of cold water; set aside.
Whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved. Stir in the cornstarch mixture; simmer until the sauce is thick, 1 or 2 minutes. Serve warm. Garnish with chopped peanuts and mint leaves as desired.

Nutrition Facts : Calories 64.5 calories, Carbohydrate 4.4 g, Fat 4.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 151.8 mg, Sugar 2.5 g

SKINNY THAI SALAD WITH PEANUT DRESSING

Skinny Thai Salad with Peanut Dressing image

This fresh and filling main-dish salad has 50% less fat and 46% less sodium than the original recipe.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

1 cup Progresso™ reduced-sodium chicken broth
1/2 cup bulgur
1 bag (10 oz) Cascadian Farm® frozen shelled edamame
1 medium red sweet pepper, seeded and cut into thin bite-size strips
1/2 cup coarsely shredded carrot
1/2 cup thinly sliced red onion
2 tablespoons snipped fresh cilantro
4 cups fresh spinach leaves
2 tablespoons finely chopped honey-flavor dry-roasted peanuts
1 recipe Peanut Dressing (below)
1/3 cup water
3 tablespoons reduced-fat creamy peanut butter
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1 clove garlic, minced

Steps:

In a medium saucepan, bring broth to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and most of the liquid is absorbed. Drain if necessary. Meanwhile, prepare edamame according to package directions.
Transfer bulgur and edamame to a large bowl; stir in sweet pepper, carrot, red onion, and cilantro.
Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Peanut Dressing. Sprinkle with peanuts.
Peanut Dressing: In a small saucepan, combine 1/3 cup water, 3 tablespoons reduced-fat creamy peanut butter, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon sugar, 1/4 teaspoon ground ginger, 1/8 teaspoon crushed red pepper, and 1 clove garlic, minced. Whisk constantly over medium-low heat about 3 minutes or until smooth and slightly thickened (mixture will appear curdled at first but will become smooth as it's whisked over the heat). Makes about 2/3 cup.

Nutrition Facts : Cholesterol 0 mg, Fat 1 1/2, ServingSize 1 1/4 cups bulgur mixture, 1 cup spinach, and about 3 tablespoons dressing, TransFat 0 g

THAI RICE SALAD WITH PEANUT DRESSING

Thai Rice Salad with Peanut Dressing image

This has a wonderful spicy flavor. It's great for potlucks because you can make it ahead of time and it doesn't need reheating.

Provided by MaryMc

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup white rice, uncooked
1/3 cup chunky peanut butter
1/4 cup white wine vinegar
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon grated fresh ginger
2 cloves garlic, minced or pressed
1/4 teaspoon cayenne (or to taste--I like more)
2 cups cooked chicken, chopped
1 cucumber, peeled and chopped
1/2 cup onion, finely chopped
1 1/2 cups fresh spinach, cut into thin strips

Steps:

Cook rice as directed on package.
Transfer to a large bowl.
Whisk together peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and cayenne.
Add peanut sauce, chicken, cucumber and onion to rice and mix well.
Chill.
Just before serving, stir in spinach.

Tips:

Use fresh ingredients: The fresher the ingredients, the better the salad will taste. When possible, use organic produce.
Don't overcook the noodles: The noodles should be cooked al dente, or slightly firm to the bite. Overcooked noodles will be mushy and unpleasant.
Use a variety of vegetables: The more vegetables you use, the more colorful and nutritious the salad will be. Some good options include carrots, cucumbers, bell peppers, tomatoes, and onions.
Use a flavorful dressing: The dressing is what really brings the salad together. Be sure to use a dressing that is flavorful and complements the other ingredients in the salad.
Don't be afraid to experiment: There are many different ways to make a Thai salad. Feel free to experiment with different ingredients and dressings until you find a combination that you love.

Conclusion:

Thai salad is a refreshing, flavorful, and healthy dish that is perfect for a quick lunch or dinner. It is also a great way to use up leftover vegetables. With a little planning, you can easily make a Thai salad that is both delicious and nutritious. So next time you're looking for a healthy and satisfying meal, give Thai salad a try! It can be made with a variety of ingredients, so you can customize it to your liking. It's also a great way to use up leftover vegetables.