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Thai Salad with Peanut Dressing

This Thai Salad with Peanut Dressing is a beautiful way to fill your belly. Make it for dinner or even a weekend lunch for a light and delicious dish you will crave. 
5 from 18 votes
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Course: dinner, Main Course
Cuisine: Thai
Keyword: peanut dressing, Thai salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 5
Author: Rachel Quenzer


Salad Ingredients

  • 1/2 large green cabbage
  • 1/2 large red cabbage
  • 1-1.5 pounds boneless chicken breast
  • 6 oz shredded carrots You can save time by buying these pre-shredded or you can also slice whole carrots into rounds.
  • 3 red peppers
  • 2 English cucumbers
  • 1/2 cup basil, chopped
  • 1/2 cup cilantro chopped
  • 2 Tbsp. of olive oil or sesame oil to cook the chicken in.
  • Salt and pepper as desired to add to the chicken before it it cooked.
  • 1/2 cup crushed peanuts for the garnish
  • Additional cilantro, basil and squeeze of lime as a garnish as desired.

Peanut Dressing Ingredients

  • 1/3 cup natural, creamy peanut butter If you don't like peanut butter or you can't have it, you can try with any nut butter.
  • 1/4 cup water
  • 3 Tbsp. soy sauce
  • 2-2.5 Tbsp. natural honey Use the extra half tablespoon if you like a sweeter dressing.
  • 2 Tbsp. + 1 tsp. rice vinegar
  • 2 Tbsp. fresh squeezed lime juice
  • 1 Tbsp. sesame oil
  • 1 Tbsp. fresh ginger, finely grated I like to use a lemon zester to grate my ginger.
  • 2 tsp. fish sauce
  • 1.5 tsp. garlic, chopped or grated
  • 3 green onions. Separate the white bottoms from the green tops. Only the white bottoms will go in the dressing. The green tops will be used as garnish.


  • For the salad dressing, combine your peanut butter, water, soy sauce, rice vinegar, fish sauce, sesame oil and honey and whisk so it's well combined. This should only take 3 minutes or so to get a good salad dressing consistency. You can also use a small food processor if you like but if you whisk vigorously enough, I don't find a need to dirty an appliance. :) 
  • Add in your ginger, garlic and white bottoms from the green onions. Mix in well and then set aside. 
  • Chop all your vegetables and herbs for the salad and add them to a large bowl. This will actually take you the longest so if you want to meal prep and make dinner making easier then you can do this the night before too. 
  • Salt and pepper both sides of your chicken as needed and add your olive oil or sesame oil to the pan. 
  • One oil had heated add your chicken to the pan and cook each side for about five minutes. Make sure your chicken is heated to the appropriate temperature before removing it from the heat and consuming it. 
  • Once chicken has cooled for 5-10 minutes, chop it and add it to the salad. 
  • Pour dressing over the salad and mix well. 
  • Garnish with peanuts and additional basil, cilantro and lime as desired. Serve.