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There are lots of dressing for making astonishing salads, but partially blanched peanut dressing is something you definitely must try. The Thai Peanut Dressing is a wonderful dish to add to your repertoire.
peanut salad dressing
In this composition, I pair it with a sizable, crisp vegetable salad that may provide ALL of your recommended daily intake of veggies.
The creamy, salty, spicy, sour, and sweet sauce, however, has several other uses. Use it as a dipping sauce for crudités, satay chicken, or shrimp, as well as a marinade or stir-fry sauce.
Making Thai-style peanut dressing is one of my hobbies for years. Normally, I make changes as I go: add a little more garlic, more lime juice, soy sauce, etc.
But I decided that it was time to measure and note the amounts of each component. Not least of all, so I can offer you this delectable, versatile dressing.
Thai peanut attire
I should make it clear up front that I make no claims as to the validity of my Thai Peanut Dressing.
I cheat by using peanut butter as the foundation. The original recipe, I presume, would have called for raw peanuts to be roasted and pulverized.
However, I don't see a problem because the only ingredients in the peanut butter I use are roasted, ground peanuts (no extra oil, salt, sugar, or anything else).
Although smooth peanut butter is acceptable, I prefer crunchy peanut butter.
Whatever the case, whether it's true or not, I think you'll like this creamy dressing whether you use it as I did here to top a big, crunchy salad, in a bowl of noodles, or as a dipping sauce for crudités, chicken, or shrimp skewers.
The combination of flavors in Thai Peanut Dressing—savory, acidic, spicy, and sweet—is simply delicious.
Fish sauce and soy sauce both contribute to the saltiness of my dish. Replace the fish sauce with more soy if you want a 100% vegan dressing.
I add rice vinegar and lime juice for sourness.
I use dried chili flakes in my dressing, but you could instead use chili powder. Sriracha sauce in copious amounts is also acceptable.
Sweet, You may use any sweetener. I prefer the flavor of soft brown sugar because it tastes like caramel.
Additionally, you'll need coconut milk, ginger, garlic, and a tiny bit of oil (preferably sesame). Simply pulse or mix all the ingredients in a food processor or with a stick blender to make the dressing.
Taste the meal and adjust the amount of one or more of the flavors until it has the ideal balance of salty, sour, spicy, and sweet. Add more coconut milk for a thinner dressing if you choose.
peanut salad recipe
ROUGH SALAD
Depending on the vegetables you have on hand, change the salad's ingredients. Just make sure everything is colorful and sharp.
The recipe's suggested serving sizes are sufficient for two people to eat the recommended minimum of five servings of fruit and vegetables per day.
The bowl in the photograph has red and white cabbage, julienned carrots and cucumber, peppers, radishes, tomatoes, red onion, and cavolo nero or Tuscan kale from the garden. Since coriander and mint are two of my favorite fresh herbs.
I add them to the mixture in coarse chop form.
When the Thai Peanut Dressing is perfect, generously drizzle it over the salad. To ensure that the vegetables stay crisp, wait to do this until you are almost ready to serve. Add more dressing if desired and pour it over top.
SERVING
I like to garnish the salad with toasted sesame seeds and peanuts to give it even more crunch and texture. Slices of red chili pepper can be used as a garnish if you want it hotter. Lime wedges for squeezing over beverages are also advised.
Crunchy Salad with Thai Peanut Dressing is robust enough in my opinion to stand in as a main meal. However, if you like a little more variety in your food, think about serving it with chicken, crispy-fried mackerel fillets, an Asian-style omelet, or tofu.
ADDITIONAL APPLICATIONS OF THAI PEANUT DRESSING
Beyond crisp salads, this versatile Thai peanut dressing may be used for the following things:
- In a noodle salad, you can replace some of the vegetables with cooked and cooled rice noodles.
- Make the crunchy salad with grilled chicken, tofu, or shrimp.
- Chicken, Prawn, or Vegetable Satay: For this dish, marinate the meat, fish, or vegetables in some of the sauce for a few hours. Serve the chicken grilled or griddled with additional dressing as a dipping sauce.
- Use this sauce to serve as a spring roll dipping sauce.
- Apply as a frying sauce.
This recipe may yield more of this excellent dressing than is required for the fresh salad. I advise making the whole amount and using the leftovers in one of the aforementioned recommendations because it can be kept in a jar in the fridge for up to four days.
Which way do you like to eat Thai Peanut Dressing?
Ingredients
For the Thai peanut dressing
- 3 tablespoons of peanut butter, ideally produced with just nuts.
- 1 tablespoon rice vinegar
- Just one lime juice
- 5 tablespoons sesame oil
- Fish sauce, 1.5 tsp, is optional; additional soy sauce is welcome.
- a serving of soy sauce
- 3 grams of brown sugar, or as desired, additional sweetness
- 3 grated or minced garlic cloves
- 2 cm of ginger root, grated or coarsely chopped
- 75 g flakes of dried chili peppers
- Coconut milk, 50–100 ml.
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About the crisp salad
- a quarter-head of shredded white cabbage
- 1/4 head of finely chopped red cabbage
- 2 handfuls of greens, if desired (e.g., kale, spinach)
- One large, julienned or shredded carrot
- sliced or julienned cucumber third
- A finely sliced medium red pepper in half.
- A medium-sized green pepper, sliced in half.
- One medium red onion, finely sliced after being split in half.
- Eight cherry tomatoes, half
- Cut six radishes.
- A couple of tablespoons of chopped cilantro leaves
- A single handful of minced mint leaves
- To provide
- A dry skillet with 2 teaspoons of peanuts roasting
- 1 tbsp. toasted sesame seeds on a dry skillet
- 1 to 2 finely chopped red peppers
- lime slices
Instructions
Ingredients for the Thai Peanut Dressing
Starting with only 50ml of the coconut milk, combine all the dressing components in the bowl of a food processor or a suitable container if using a stick blender.
The components should be practically smooth after being blended. When the dressing is to your liking, taste it and add more fish or soy sauce, chili flakes, lime juice, etc. It needs to have a savory, acidic, spicy, and sweet flavor.
Speaking of the Salad
All the prepared vegetables and herbs should be combined on a big plate.
When ready to serve, pour over the vegetables about half of the Thai Peanut Dressing and toss to coat. Boost the dressing if desired.
To offer:
The salad needs more dressing sprinkled on top.
Add toasted peanuts, sesame seeds, and finely chopped red or green chilies to the dish.
Lime slices should be served on the side.
Cookbook Notes
Any dressing that is left over can be kept in the fridge in a jar for up to four days.
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