Thai Salad with Peanut Dressing

Thai Salad with 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 baaaby, 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 Butter Dressing

Peanut Butter 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 tablespoons 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. (You want to see individual pieces of cilantro.) Pour dressing in a squirt bottle and refrigerate. Can be made in advance.

Thai Salad
One large head or 2 small heads romaine lettuce
One, 12 inch English cucumber, sliced in half moons
1 cup shredded carrot
1 large red pepper, cut in 1/2 inch slices
1 cup shelled Edamame (buy frozen)
3/4 cup cocktail peanuts
1/2 cup fresh cilantro leaves

Wash lettuce and tear into bite size pieces. Spin in a salad spinner. Refrigerate overnight to crisp. The next day, prepare cucumber, carrots and red pepper. Cook frozen Edamame in the microwave according to package directions, drain then soak in ice water to cool. Drain again. To 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 salad. Garnish with cilantro. Makes 8 servings. Enjoy!

Published in The News and Neighbor on October 10, 2020.

One thought on “Thai Salad with Peanut Dressing

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s