This refreshing salad is delicious! A total meal in a bowl, but you will also find this to be the perfect salad dressing or dipping – go crazy and try it with sate also!
Peanut Lime Salad Dressing
1/3 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice
3 tablespoons peanut oil
1 tablespoon soy sauce
1 -2 tablespoons Thai sweet chili sauce
2 tablespoons honey
1-1/2 tablespoons sugar
1 tsp roasted sesame oil
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
In food processor – blend all ingredients, with the exception of the cilantro – taste and adjust for seasonings. I can’t say this enough – every brand of each ingredient is different, and will have a different profile. I start with the ingredient amounts listed above, and then continue to adjust as I taste. When smooth, creamy and you LOVE the taste, blend again with the cilantro. You want to see little bits of the cilantro.
cooked, shredded chicken
red leaf lettuce
slivered coloured sweet peppers
slivered snow peas
cucumber – halved, seeds removed and sliced into half moons
toasted cashews, peanuts and sesame seeds
Cooked, cooled noodles, either rice or wheat – (toss with a little sesame oil when cooled to prevent them sticking)
When cooking for a crowd, I like to place the salad in one bowl, shredded chicken in another, and the nuts, green onions and bean sprouts in separate bowls. Everybody can create their own, and drizzle the dressing over. If working with a smaller group, just blend it all and mix the dressing in.
Try serving this with my Thai Chicken Wings, and leave out the chicken from this recipe.