Imagine a salad so vibrant, so bursting with flavor, that it'll make you forget every boring, bland salad you've ever eaten. This Thai Chopped Salad with Peanut Vinaigrette is not just a meal—it's a culinary adventure that combines the crisp freshness of romaine, the crunch of cabbage and carrots, and a mind-blowing peanut dressing that will have your taste buds dancing with joy. In just 20 minutes, you can create a restaurant-quality dish that's both incredibly delicious and surprisingly simple to prepare!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 cups chopped romaine lettuce
- 1 cup shredded carrots
- 1 cup red cabbage, shredded
- 1/2 cup chopped cilantro
- 1/2 cup peanuts, chopped
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
Instructions
- Begin by preparing all your ingredients. Wash and dry the romaine lettuce thoroughly, then chop it into bite-sized pieces. Place the chopped lettuce in a large mixing bowl.
- Next, shred the carrots and red cabbage. You can use a box grater or a food processor for the carrots, and a sharp knife for the cabbage. Add the shredded carrots and red cabbage to the bowl with the romaine lettuce.
- Chop the fresh cilantro and add it to the salad mixture. This will add a fresh and aromatic flavor to the salad.
- In a small bowl, prepare the peanut vinaigrette. Start by adding the peanut butter, soy sauce, lime juice, and honey. Use a whisk or a fork to mix these ingredients together until they are well combined and smooth.
- If the vinaigrette is too thick, you can thin it out by adding a small amount of water, one tablespoon at a time, until you reach your desired consistency.
- Once the vinaigrette is ready, pour it over the chopped salad ingredients in the large mixing bowl. Toss the salad gently to ensure that all the vegetables are evenly coated with the dressing.
- Finally, sprinkle the chopped peanuts over the top of the salad for added crunch and flavor. Give the salad one last gentle toss to incorporate the peanuts.
- Your Thai Chopped Salad with Peanut Vinaigrette is now ready to serve! Enjoy it immediately as a refreshing side dish or a light main course.
Tips
- For maximum flavor and crunch, chop all vegetables just before serving to maintain their freshness and texture.
- Toast the peanuts lightly in a dry pan before chopping to enhance their nutty flavor.
- Use fresh lime juice instead of bottled for a brighter, more vibrant dressing.
- If you want to make the salad more substantial, add grilled chicken or tofu for extra protein.
- Prepare the vinaigrette ahead of time and store in the refrigerator to let the flavors meld together.
- For a spicier version, add a few drops of sriracha or a pinch of red pepper flakes to the dressing.
- Serve immediately after dressing to prevent the salad from becoming soggy.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 12g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 0mg
