Thai Salad with Peanut Dressing

Thai Salad with Creamy Peanut Dressing
Some people really don’t like the Atlanta airport because they are either running to catch a plane, have missed a plane, or are delayed because of weather or equipment failure. Other people, like my daughter, love the Atlanta airport.

Coming from the west coast she says it is her first sign she is in the South and almost home. It begins as soon as she stands in a food line and the server smiles warmly. “Hi Hon, How ya doin’? What cha’ eatin’ today?” Lindsey replies, “What salad do you recommend?” The server winks and nods her head, “Get the Asian salad baby, you’re gonna luv it.” As Lindsey puts it, “How can you not love the people of the South? I’m a Southerner and proud of it!”

Thai Salad with Peanut Dressing

Peanut Dressing:
3 tablespoons creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2 and 1/2 tablespoons granulated sugar
2 teaspoons minced jarred garlic
1 inch square cubed fresh ginger, peeled and roughly chopped
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/3 cup fresh cilantro leaves

Add all ingredients but cilantro to a blender and process until smooth. Add cilantro leaves. Process dressing for one or two quick pulses until cilantro is chopped but not liquid. Store dressing in a squirt bottle in the refrigerator.
Can be made in advance.

Salad Ingredients:
One large or two small heads of romaine lettuce
One 12 inch English cucumber, sliced in half moons, optional
1 cup shredded carrots
1 large red pepper, in 1/2 inch slices
1 cup frozen shelled edamame
3/4 cup cocktail peanuts
1/2 cup fresh cilantro leaves

Wash romaine lettuce and tear into bite size pieces. Spin lettuce in a salad spinner. Refrigerate overnight to crisp. Wash and slice cucumber, shred carrots, wash and slice red pepper. Cook frozen edamame package directions, drain, soak in ice water and drain again. Assemble salad: on a platter layer romaine lettuce, cucumber, carrot, red pepper, edamame and peanuts.
Using a squirt bottle, squirt dressing in  zigzag lines on top of the salad ingredients.
Garnish with cilantro leaves. Enjoy Friends!

Published in The News and Neighbor on September 24, 2014

2 thoughts on “Thai Salad with Peanut Dressing

    • Hi!
      It will serve 4 to 6 people. I put it on a 12′ by 10′ platter and let everyone serve themselves.It really is remarkable. If you want a spicier dressing in addition to the peanut dressing. Mix unseasoned rice vinegar with Mae Ploy Sweet Chili Sauce!
      Enjoy! Mary Duke

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