It has been a long time since my last post! It has been so hot lately this seemed like a great idea for dinner. I could eat the dressing with a spoon out of the bowl!! I adapted it from a post from Creme de la Crumb. I did not know I was going to post until after it was all together so not many photos – but please try this.
- 1 cup chopped green leaf lettuce
- 1 cup chopped kale – or 1 additional cup other lettuce
- 1 cup chopped green cabbage
- 1 cup chopped red cabbage
- ½ cup edamame (optional)
- 1 carrot – grated
- 2 bell peppers – I used red and yellow
- 1 cup diced or shredded cooked chicken ( used left over grilled chicken, sliced)
- ½ cup wonton strips and/or crunchy noodles
- 1/4 cup of chopped peanuts or sliced almonds (optional)
- ½ cup creamy peanut butter
- 2 tablespoons lime juice
- ¼ cup toasted sesame oil
- ¼ cup rice vinegar ( I used Mirin)
- ⅓ cup soy sauce
- 2 tablespoons honey
- 1 teaspoon grated ginger (I used a frozen cube)
- splash of fish sauce
- 2-3 tablespoons water – as needed, to thin
- In a large bowl combine lettuce, kale, cabbage, green onions, edamame, cilantro, carrots, bell peppers, chicken, and wonton strips.
- In a food processor or blender combine all dressing ingredients and pulse 20-30 seconds. Add water 1 tablespoon at a time to thin, as needed. Pour over salad and toss just before serving.
- Don’t dress this salad until right before you’re going to eat it or it will run the risk of getting soggy too quickly.
- The dressing will keep in the mason jar for up to a week. Be sure to shake or whisk before using to combine any settled ingredients.
- Slice the cabbage into very thin pieces so that you can eat it without cutting your salad.
- Carrot matchsticks work well in this Thai salad but you could also use carrot dices or thin sliced rounds.