Thai Rice Salad With Peanut Dressing Recipes

THAI NOODLE SALAD WITH PEANUT DRESSING

Steps:

• Following the packet instructions, soak the rice noodles in water until they are soft and ready to go in your salad.
• Thinly cut or shred the carrots, cabbage and cucumber. Cucumber can be left a bit bigger as it's softer.
• Heat some coconut oil in a pan and stir fry the tofu. When it starts to golden, add the soy sauce and maple syrup. Set aside to cool.
• Toast the peanuts in a pan. Don't add any oil as they need to be toasted not fried. Set aside to cool.
• In a small bowl, prepare the dressing mixing the smooth peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil and lime juice
• Combine the fresh ingredients, tofu, peanuts and noodles in a big salad bowl. Add the peanut dressing and mix well until all the ingredients are incorporated.
• Add chopped cilantro on the top and your salad will be ready to serve.

THAI SALAD WITH PEANUT DRESSING

Steps:

• In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.

THAI SALAD WITH PEANUT LIME DRESSING

Steps:

• For the dressing: In a medium bowl, combine the peanut butter, rice vinegar, sesame oil, lime juice, soy sauce, canola oil, sugar and honey and whisk until smooth. Add the red pepper flakes, garlic, ginger, cilantro, and sesame seeds and mix until combined. Alternately, you can combine all ingredients in a blender and process until completely smooth. Let dressing rest for 10 minutes before tossing with salad.
• For the Salad: In a large bowl, combine all ingredients, toss. Right before serving, drizzle peanut lime dressing over the top and toss.

THAI CRUNCH SALAD WITH PEANUT DRESSING

Steps:

• For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
• For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

VEGAN THAI SALAD WITH PEANUT DRESSING RECIPE

Steps:

• Heat a griddle on medium flame and add 2 tsp raw peanuts on a medium flame for 1 minute. After roasting take it out in a bowl and keep it aside.
• Heat 1 tbsp sesame oil once it smokes add 200 gms masala tofu. Fry both sides for one minute till golden brown. Take them out and keep them aside.
• The same pan can also be used to heat one tablespoon of sesame oil. Add 1/2 cup onion julienne. Saute for 1 minute. Add 1 tsp ginger paste and 1 tbsp of garlic finely chopped. Fry till raw smell goes away.
• Add 1 medium red bell pepper julienne, 1/2 cup carrot julienne, and 1cup purple cabbage Julienne. Saute for 2min on medium flame.
• Add 3 tbsp green peas. Saute for 30 secs.
• Add 8 to 10 leaves of baby spinach. Add salt to taste. Saute for 30 secs. Dispose of it on a plate once the gas has been turned off.
• Now for salad dressing, take a bowl to add 2 tbsp of peanut butter, 1/2 tsp ginger paste,1 1/2 tsp maple syrup, 1 tsp tamari sauce. Whisk everything together.
• Add 1/2 cup coconut milk. whisk everything nicely.
• Add 1/2 tsp of rice vinegar, add 1/2 tsp of lemon juice, add 1 tsp of chilly flakes, add black pepper to taste, add 1/2 tsp of cayenne powder and add 1/2 tsp of sea salt. Whisk everything together. Add little chopped coriander leaves.
• Take another bowl to add chopped lettuce leaves. Pour the mixture.
• Add 4 tbsp of raw wai wai instant noodles. Add some more coriander leaves and add the 2 tsp roasted peanuts.
• Add all the fried masala tofu and mix everything together.
• Transfer the salad to another bowl now add peanut butter salad on top of it, and sprinkle with coriander leaves or parsley and sesame seeds.
• Salad is ready. Enjoy????

VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE

Steps:

• Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
• while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
• Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
• Adjust the salt (to your liking), add chili flakes if you want, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

THAI PEANUT DRESSING

Steps:

• In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). If the dressing is too thick, thin with water, 1 teaspoon at a time.

SPRING ROLL SALAD WITH PEANUT DRESSING

Steps:

• Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
• Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
• Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

THAI RICE SALAD WITH PEANUT DRESSING

Steps:

• Cook rice as directed on package.
• Transfer to a large bowl.
• Whisk together peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and cayenne.
• Add peanut sauce, chicken, cucumber and onion to rice and mix well.
• Chill.
• Just before serving, stir in spinach.