This chopped vegetable salad is crunchy, colorful and really delicious. There is just something about Asian inspired flavors that remind me of Spring and eating light. This Thai Peanut Dressing is creamy and has a bit of a bite to it with the chili sauce.
I have made this salad many times and sometimes I really spend a lot of time chopping all the veggies to the same size matchsticks and other times I just chop it all up different sizes. It’s all in the presentation I guess but either way it tastes the same…..Yummy! I tend to serve this salad with fish, the flavors work perfectly.
This dressing is also great over rice noodles with some bean sprouts and chopped snap peas or as a sauce for pasta with shredded chicken and green onions.
- 1 red bell pepper, thinly sliced
- 1 bunch scallions (green onions), thinly sliced
- 3 cups snow peas, thinly sliced
- 3 carrots, thinly sliced or shredded
- 1 bunch radishes, thinly sliced or shredded
- ¼ red cabbage, thinly sliced or shredded
- ½ English cucumber, cut into strips
- ½ cup peanuts, chopped (plus extra for garnish)
- ¾ cup fresh cilantro, chopped (plus extra for garnish)
- Note: I served mine over a bed of chopped kale, stems removed (optional)
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon hot sauce
- ½ cup seasoned rice-wine vinegar
- ⅓ cup all natural creamy peanut butter
- Toss all the salad ingredients together in a large bowl.
- For the dressing: In a medium bowl, whisk all ingredients together until the dressing is smooth in texture.
- Pour the dressing over the salad and toss with tongs to coat.
- To serve, pile a helping of salad onto a plate over the kale (if using) and garnish generously with more cilantro and peanuts. The salad gets better as it sits and will keep for up to three days in an airtight container in the refrigerator.