Peanut Dressing for Thai-Style Cabbage and “Chicken” Salad
Serves | 5-6 |
Prep time | 5 minutes |
Dietary | Gluten Free, Vegan, Vegetarian |
Meal type | Salad |
Misc | Serve Cold |
Ingredients
- 1 1/2 teaspoon crushed garlic (or use 1.5 cloves of fresh garlic, minced)
- 1 1/2 teaspoon Thai curry paste (or use chili paste)
- 2 tablespoons soy sauce (or Bragg's liquid aminos)
- 2 tablespoons lemon juice
- 1 tablespoon fresh lime juice
- 2 tablespoons pure cane sugar
- 1/4 cup natural smooth peanut butter
- 3 tablespoons water
- 1 tablespoon sesame oil (optional)
Directions
Step 1 | |
Mix all ingredients in a small bowl with a fork or wire whisk until mostly smooth. | |
Step 2 | |
Drizzle over or mix directly in with cabbage salad. |
Note
Recipe adapted from Chopped Thai Chicken Salad by Pinch of Yum.