Colorful, crisp, refreshing, quick and delicious; This is how this simple salad is inspired by Thai cuisine whose final icing is provided by the essential creamy dressing. It may take a little more than ten minutes if you don’t have a food processor and you lack some practice with the knife, but in less than half an hour you can have dinner or side dishes ready.
The author includes this salad in her book ‘Healthier together’, of healthy recipes for couples. Due to the quantities it is undoubtedly perfect to share as a single dish between two, although the portions can also be extended to three or four eatable if we include the salad in a more complete menu, as a starter or accompaniment.
The Thai touch is found in the crunchy presence of all the vegetables, raw, without the presence of the typical tomato and lettuce and with the essential coriander. But the grace is really in that dressing in which the creaminess of the peanut butter stands out, the citrus touch of the lime and a slight contrast with spicy and sweeter elements.
If you have to do without any ingredient, for example using lemon, olive or sunflower oil or eliminating ginger from the equation, we also encourage you to try this delicious salad.
Wash and dry the vegetables. Peel the carrots lightly if desired with a vegetable peeler. Discard the ends of them and the pepper, and remove the filaments and seeds from it. Chop everything into irregular pieces, not too large, in a food processor or mincer, or do it with a knife.
Thoroughly wash and dry the coriander and chop well with a knife, including the stems, which are very aromatic. Also chop a handful of peanuts roughly – they can be roasted previously in a frying pan without oil, if we have them raw. Mix all ingredients.Print
Simple Dressing For Thai Salad Recipe
- Prep Time: 1 min
- Cook Time: 10 mins
- Total Time: 11 mins
- Yield: 1 1x
- Category: Vegan, Salad
- Method: Main Course
- Cuisine: Thai
- Diet: Vegan
- 2 Bird’s Eye Chilis
- 2 Tbsp grated Palm Sugar
- 3 Tbsp Lime Juice
- 1 Tbsp Fish Sauce
In a mortar and pestle, grind the chilies into a paste.
Add palm sugar to the mortar and grind the ingredients together until sugar is dissolved.
Add fish sauce and lime juice and swirl the pestle around to mix.
Taste the dressing and adjust as you’d like, adding more of any of the components.
Store dressing in the refrigerator for up to 5 days. Just give it a stir before using.
- Serving Size: 8
- Calories: 13kcal
- Sugar: 2g
- Sodium: 183mg
- Fat: 1g
- Carbohydrates: 3g
- Protein: 1g
Keywords: thai salad dressing