Thai Salad with Peanut Dressing Posted on October 10, 2020 by Mary Duke Cooks 1 Thai Salad with Peanut DressingSome 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 DressingPeanut Butter Dressing3 tablespoons creamy peanut butter2 tablespoons unseasoned rice vinegar2 tablespoons fresh lime juice3 tablespoons vegetable oil1 tablespoon soy sauce2 tablespoons honey2 and 1/2 tablespoons granulated sugar2 teaspoons minced jarred garlic 1 inch square cubed fresh ginger, peeled and roughly chopped1 teaspoon kosher salt1/4 teaspoon red pepper flakes1/3 cup tablespoons fresh cilantro leavesAdd 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 SaladOne large head or 2 small heads romaine lettuceOne, 12 inch English cucumber, sliced in half moons1 cup shredded carrot1 large red pepper, cut in 1/2 inch slices1 cup shelled Edamame (buy frozen)3/4 cup cocktail peanuts1/2 cup fresh cilantro leavesWash 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. Share this:Click to email a link to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pinterest (Opens in new window)Like this:Like Loading... Related
how many does the Thai Salad with peanut dressing serve?