Thai Salad
This Thai-inspired salad combines soft rice noodles with crisp romaine lettuce, purple cabbage, carrots, bell bell pepper and sweet mango. Fresh mint and cilantro give it a delicious aroma, while roasted peanuts add that crunchy, flavorful touch. The creamy peanut dressing, with hints of lime, ginger and a touch of sriracha, covers each ingredient. Serve it cold or at room temperature as a light lunch, a colorful side dish or to highlight a shared meal.
⏱ Times:
Preparation: 30 min
Cooking time: 20 minutes
Total: 50 minutes
Servings: 4
🛒 Ingredients
For the salad:
3-4 leaves of romaine lettuce, finely chopped
¼ purple cabbage, in thin strips
1 carrot, julienned
1 bell bell pepper, in thin strips
1 mango, peeled and julienned
6 mint leaves, in strips
¼ cup chopped fresh cilantro
¼ cup roasted peanuts
1 cup rice noodles
For the spicy peanut dressing:
⅓ cup peanut butter.
2 tablespoons lemon juice
3 tablespoons honey or maple
1½ tablespoons rice vinegar
1½ tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sriracha (or to taste)
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 tablespoon of water (more if necessary)
👩🍳 Procedure
Cook the noodles:
Prepare the rice noodles according to package directions (about 4 minutes). Drain, rinse under cold water and set aside.Assemble the salad:
In a large bowl, mix the lettuce, cabbage, carrots, bell bell pepper, mango, mint, cilantro and roasted peanuts. Add the cold noodles.Prepare the dressing:
In a blender or with a mini blender, mix the peanut butter, lime juice, honey (or maple), vinegar, soy sauce, sesame oil, sriracha, ginger, garlic and water. Process until creamy. If it is too thick, add more water 1 teaspoon at a time.Toss and serve:
Pour the dressing over the salad and toss gently until everything is well coated. Serve immediately, garnished with more peanuts or herbs if desired.
Enjoy this salad full of flavor, color and textures!
