Ingredients and Method to make Thai Salad
For the dressing
4 tbsp heaped smooth and creamy peanut butter
4 tbsp water
1/2 tsp ground ginger powder (see notes)
1 tbsp low sodium soy sauce
1 tsp sugar
2 tbsp lemon juice
2 tbsp lime juice
2 tbsp (or to taste) hot chili sauce
4 tbsp dry roasted peanuts broken into small pieces
For the salad
1 medium head lettuce broken into small pieces
2 carrots cut into match stick size pieces
1 large cucumber peeled and cut into 1/4 inch pieces
handful cilantro cut fine
For the dressing,
In a large bowl, mix together all the ingredients required for the dressing and whisk together until it all blends. Keep aside.
For the salad
In another large bowl assemble the items mentioned for the salad.
Add half of the dressing and toss well. Add the balance if required and toss again.
Serve immediately
The copyright of this content belongs to Veginspirations.com serves approximately 3 -4
Notes
If you are not particularly fond of ginger taste then you can scale down the ground ginger powder to 1/4 tsp instead of 1/2
The reason I am suggesting to use only half the dressing initially is because sometimes different sizes of lettuce are available, resulting in different quantities of salad, so use dressing as is required for the quantity of salad you are making. Refrigerate the balance dressing if any and use within a week or so.
