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Thai Peanut Salad

A vibrant salad filled with mixed greens, fresh veggies, and a creamy peanut dressing that offers a burst of flavor in every bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups mixed salad greens Choose your favorites; spinach, arugula, and romaine all work well!
  • 1 cup shredded carrots For that sweet crunch!
  • 1 cup chopped cucumbers Any variety works—English, Persian, or regular.
  • 1 medium red bell pepper, sliced Adds a lovely pop of color and sweetness.
  • 1/4 cup chopped green onions Freshness and a mild onion flavor are divine.
  • 1/4 cup chopped cilantro For that aromatic touch; if you’re not a fan, you can skip it.
  • 1/2 cup cooked peanuts Nuts add a delightful crunch and protein.
  • 1/2 cup Thai peanut dressing You can make your own or buy halal-compliant options at the store!

Method
 

Preparation
  1. Start by washing and drying your mixed salad greens thoroughly.
  2. Next, shred the carrots, chop the cucumbers, and slice the red bell pepper into thin strips.
Combining Ingredients
  1. In a large salad bowl, combine the salad greens, shredded carrots, chopped cucumbers, red bell pepper, green onions, and cilantro. Toss them gently to mix.
  2. Throw in the cooked peanuts for that nutty crunch.
Dressing and Serving
  1. Drizzle the Thai peanut dressing over the salad mixture. You can adjust the quantity based on your preference for creaminess.
  2. Use salad tongs to toss everything together, ensuring all the ingredients are beautifully coated in the dressing. Serve fresh and enjoy!

Notes

Avoid common mistakes by always tasting your dressing beforehand! Adjust seasoning with lime juice or salt to your preference. Store leftovers in the fridge for up to 2-3 days, but consume them fresh for the best taste.