Forget about boring salads! This Thai Peanut Salad is a vibrant mix of crunchy veggies, tender chicken, and a creamy peanut dressing that’ll have you dreaming of Bangkok street food. Perfect for meal prep or a quick dinner, it’s a flavor explosion in every bite.
Why This Recipe Works
- The combination of crunchy vegetables and creamy peanut dressing offers a perfect texture contrast.
- It’s versatile: easily adaptable for vegetarians or vegans by swapping chicken for tofu.
- The dressing doubles as a marinade, adding depth to the chicken’s flavor.
- Quick to prepare, making it ideal for busy weeknights.
- Packed with protein and veggies, it’s as nutritious as it is delicious.
Ingredients
- 2 cups shredded chicken (pre-cooked)
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/2 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes
- 1/4 cup water (to thin dressing)
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Chef’s knife
- Cutting board
Instructions
Step 1: Prepare the Dressing
In a large mixing bowl, whisk together peanut butter, soy sauce, honey, lime juice, grated ginger, minced garlic, and red pepper flakes. Gradually add water until the dressing reaches your desired consistency. Tip: For a smoother dressing, warm the peanut butter slightly before mixing.
Step 2: Combine the Salad Ingredients
Add the shredded chicken, purple cabbage, carrots, cilantro, and green onions to the bowl with the dressing. Toss until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
Step 3: Serve and Enjoy
Divide the salad among plates or bowls. Garnish with extra cilantro and green onions if desired. Serve immediately for the best texture. Tip: For added crunch, sprinkle with chopped peanuts or crispy wonton strips.
Tips and Tricks
To make this salad ahead of time, prepare the dressing and chop the vegetables separately. Store them in the fridge and combine just before serving to maintain the veggies’ crunch. For a vegan version, substitute honey with maple syrup and use tofu instead of chicken. If you’re sensitive to spice, adjust the red pepper flakes to taste. Experiment with adding different vegetables like bell peppers or cucumbers for extra freshness.
Recipe Variations
- Swap chicken for shrimp or beef for a different protein option.
- Add mango or pineapple for a sweet and tangy twist.
- Use almond butter instead of peanut butter for a different nutty flavor.
- Incorporate rice noodles to make it more filling.
- Top with avocado slices for extra creaminess.
Frequently Asked Questions
Can I make this salad gluten-free?
Absolutely! Just substitute the soy sauce with tamari or a gluten-free soy sauce alternative. All other ingredients in this recipe are naturally gluten-free, making it easy to adapt.
How long does the salad last in the fridge?
When stored in an airtight container, the salad can last up to 3 days. However, the vegetables may lose some of their crunch over time. For the best experience, enjoy it within 24 hours.
Can I use crunchy peanut butter?
Yes, crunchy peanut butter will add an extra texture to the dressing. If you prefer a smoother dressing, stick with creamy peanut butter or blend the crunchy version until smooth.
Summary
This Thai Peanut Salad is a delightful mix of textures and flavors, perfect for a quick and healthy meal. With its creamy dressing and crunchy veggies, it’s a dish that’s as fun to eat as it is to make.
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