Thai Salad with Peanut Dressing

Thai Salad Recipe with Peanut Dressing

Indulge in this fresh and vibrant Thai Salad with peanut dressing that combines the intensity of oriental flavors with the crunchy texture of fresh vegetables and fruits. Ideal for those looking for a light dish with an exquisite and healthy touch, this recipe highlights the balance between sweetness, acidity, and a slight spiciness that will delight the palate.

• Thai Flavor: the base of the recipe with fresh and vibrant ingredients
• Oriental Dressing: combining fresh peanuts and spices
• Thai Freshness: use of fresh herbs and crunchy vegetables

Preparation time

To organize your time well before getting started, here is a summary of the time needed to prepare this delicious and easy salad.

• Preparation: 20 minutes
• Cooking: 10 minutes (for the shrimp)
• Total: 30 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the peanut dressing

• 4 cloves garlic
• 10 g of ginger
• 50 g of peanut butter
• 20 g of freshly squeezed lemon juice
• 30 g of honey
• 20 g of fish sauce
• 10 g of sesame oil
• 10 g of sriracha sauce (optional)
• 50 g of coconut milk

For the salad

• 150 g of red cabbage, cut into 5 cm pieces
• 150 g of white cabbage, cut into 5 cm pieces
• 250 g of red bell pepper, cut into 5 cm pieces
• 250 g of ripe mango, cut into 5 cm pieces
• 5 g of fresh mint leaves, plus more for garnish
• 5 g of cilantro leaves, cut into 2 cm pieces, plus more for garnish
• 50 g of sliced spring onion (2 cm)

For the shrimp

• 4 tablespoons of sunflower oil
• 400 g of peeled shrimp
• 1 teaspoon salt
• ½ teaspoon ground black pepper, or to taste

If you can't find natural peanut butter, you can substitute it with almond butter or tahini, although the flavor will be milder and less sweet. For fish sauce, soy sauce can work as an option, adjusting the amount to maintain the salt balance.

Utensils we will use

• Pot or pan for cooking shrimp
• Large bowl for mixing the salad
• Sharp knife and cutting board
• Spoon or spatula for mixing
• Blender or small food processor for the dressing (you can use an immersion blender or even mix with a fork if you don't have a processor)
• Colander for cleaning and draining shrimp

Preparation

1. Prepare the peanut dressing

1. Wash and peel garlic and ginger: Wash the garlic cloves and ginger under the tap. Peel both to remove the outer layer of skin. This step is essential to avoid bitter flavors.
2. Blend ingredients: Place peanut butter, lemon juice, honey, fish sauce, sesame oil, sriracha sauce (if using), coconut milk, garlic, and ginger in the blender.
3. Process until a homogeneous mixture is obtained: Blend at medium speed until it looks creamy dressing and uniform. The sauce should be liquid so that it integrates well with the salad. If it is too thick, you can add a little more coconut milk or water.
4. Taste and adjust: Taste the dressing and adjust the seasoning with more honey if you prefer it sweet, or sriracha for an extra spicy kick.

2. Prepare the vegetables and fruits for the salad

1. Wash and cut cabbage: Wash the red and white cabbage thoroughly. Remove any damaged leaves. Cut into uniform pieces of approximately 5 cm to maintain their crunchy texture.
2. Prepare bell pepper and mango: Wash and cut the red bell pepper and ripe mango into 5 cm pieces. Note that the mango should be ripe to provide sweetness, but firm so it doesn't fall apart.
3. Prepare herbs and onion: Wash the mint and cilantro leaves. Cut the cilantro into 2 cm pieces so they integrate better into each bite. Cut the spring onion into thin slices of about 2 cm.

3. Cook the shrimp

1. Preheat pan: Turn the heat to medium and heat the sunflower oil in a large pan.
2. Season shrimp: Salt and pepper the shrimp before placing them in the pan so they absorb the flavors well.
3. Cook in pan: Place the shrimp in a single layer and cook them for 3 to 5 minutes, flipping them until they are pink and firm. This is the point for them to be juicy and flavorful.
4. Remove and set aside: Place the shrimp on a plate so they don't continue cooking.

4. Assemble the salad

1. Mix fresh ingredients: In a large bowl, mix the purple cabbage, white cabbage, red bell pepper, mango, onion, mint, and cilantro.
2. Add shrimp: Incorporate the cooked shrimp and mix gently so the mango pieces don't fall apart.
3. Add the dressing: Pour the peanut dressing over the salad and mix well until everything is evenly coated.

To finish and serve

Check the seasoning and adjust with lime juice or fish sauce if a little acidity or salt is missing. Garnish with fresh mint and cilantro leaves for a fresh and colorful presentation. Serve the salad immediately to enjoy its freshness and crunchy texture, accompanied by some toast with hummus or a light broth for a complete and balanced meal.

I want to share these tips with you

• Balanced flavor: Adjust the dressing with honey or sriracha to find your ideal point of sweetness and spiciness.
• Crunchy texture: Cut all vegetables into similar sizes so that each bite has a good contrast between juicy mango and crunchy cabbage.
• Fresh herbs: Mint and cilantro provide aroma and freshness that should not be missing, do not omit them for any reason.
• Juicy shrimp: Avoid overcooking them so they don't become dry; 3-5 minutes are enough to sear and keep them tender.
• Creamy and liquid dressing: If it's too thick, use coconut milk or water to lighten it and make it easier to mix with the salad.
• Accompaniments: You can serve this salad along with related recipes such as the ceviche salad with jicama and mango for variety.

Nutritional Information per serving

• Calories: 420.2 kcal
• Proteins: 19.6 g
• Fats: 25.9 g
• Carbohydrates: 29.9 g
• Fiber: 4.4 g
• Sodium: 1561.2 mg
• Saturated fats: 6.2 g

These values are approximate and may vary depending on the exact brands and sizes of the ingredients used.

5 keys to make it perfect

1. Choosing a mango at its peak: Make sure it is ripe but firm to prevent it from falling apart in the salad and to provide freshness without excess liquid.
2. Chop uniformly: All vegetables and fruits should be in similar pieces, which makes mixing easier and allows the dressing to adhere evenly.
3. Balanced dressing: Incorporate the dressing ingredients in the suggested order so that the peanut butter integrates well and the flavor develops depth.
4. Shrimp cooking: Do not overcook them to maintain their juiciness and prevent them from becoming rubbery; observe that they are pink and firm to the touch.
5. Use of fresh herbs: Add the leaves just before serving so they don't wilt and maintain their vibrant aroma.

When is it ideal to enjoy it?

This Thai salad with peanut dressing is perfect for hot spring and summer days, when a fresh and light meal that doesn't sacrifice flavor is desired. Ideal for lunches away from home, family gatherings, or as an appetizer at a themed dinner of Thai Delights. It also works as a main course if quinoa and more protein are added, creating a complete balance for those who enjoy sun salads and healthy combinations.

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Share your experience

The kitchen is a space to experiment and find your personal touch. Did you try this Thai salad with peanut dressing? Tell us how it turned out, if you adjusted spice levels or added any ingredient to give it your own style. Your opinion helps others to be encouraged to try this fresh and flavorful delight!

Basic culinary glossary for preparing Thai Salad with peanut dressing

• Peanut butter: cream made from roasted peanuts ground into a smooth or granular paste; adds flavor and creamy texture to the dressing.
• Ginger: aromatic root with a spicy and fresh flavor, used to enhance aromas and give an oriental touch to dishes and sauces.
• Sesame oil: oil extracted from sesame seeds, with an intense and toasted flavor, typical in Thai cuisine.
• Cilantro: fresh herb used for decorating and flavoring, with a fresh and slightly citrusy taste.
• Fish sauce: fermented condiment made from fish, widely used in oriental cuisine to add saltiness and depth to the dish.