Thai Salad with Peanut Dressing

Thai Salad with Peanut Dressing is a lighter meal that won’t disappoint. This month’s Blogger CLUE theme is Healthy Eats and I found this healthy Asian salad recipe on Sew You Think You Can Cook, my assigned blog for January.

Copy Cat Thai Salad Recipe from the California Pizza Kitchen

I’m surprised I haven’t eaten the popular Thai Crunch Salad when dining at a California Pizza Kitchen, but I’m glad I got to try this recipe. Whether or not it’s an exact duplicate, it sure is a spectacular lunch salad! And with all those veggies, it has to be a little healthy, right? I adapted the recipe just a wee bit, by adding in the optional cucumber, avocado, and chicken. I also upped the flavor in the dressing by adding some sesame oil and red pepper flakes. Delish!!!

Lauren of Sew You Think You Can Cook and I both belong to the Sunday Supper group of bloggers, so I’ve been to her blog many times and was excited to search out a healthy recipe. Besides this yummy Thai Salad, I was also tempted by her  Brussels Sprouts Salad with Caramelized Onions. Lauren retired from her Aerospace Engineering job to raise 2 sons and resides in Ohio. Besides cooking, she’s a talented quilter and cross stitcher. This girl can do it all!!! Make sure to pop over and say hello!

Blogger CLUE Participants:

• Apricot Muffins by Azmina from Lawyer Loves Lunch
• Broccoli Stalk Feta Salad by Stacy from Food Lust People Love
• Citrus Shrimp by Lauren from Sew You Think You Can Cook
• Couscous with Chicken and Vegetables by Sue from A Palatable Pastime
• Ginger-Citrus Grilled Salmon by Kathy from A Spoonful of Thyme
• Irish Seafood Cocktail by Kate from Kate’s Kitchen
• Massaged Kale Salad by Anna from annaDishes
• Mediterranean Chopped Salad by Christy from Confessions of a Culinary Diva
• Orange Banana Matcha Smoothie by Kim from Liv Life
• Red Lion Inn Swordfish by Lea Ann from Cooking on the Ranch
• Roasted Carrots and Cauliflower (with a kick) by Debra from Eliot’s Eats
• Sophie’s Chopped Salad by Rebekah from Making Miracles
• Thai Salad with Peanut Dressing by Liz from That Skinny Chick Can Bake
• White Bean Chili by Lisa from Authentic Suburban Gourmet
• Winter Salad of Roasted Beets, Avocado and Grapefruit by Wendy from A Day in the Life on the Farm

Tools Needed to Make Thai Salad

• Acacia Wood Serving Bowl for Fruits or Salads
• Large Acacia Wood Salad Servers Spoons

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Thai Salad with Peanut Dressing

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This Thai-inspired salad is as beautiful as it is delicious!

• Author: Liz Berg
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad, Entree
• Method: Mixing
• Cuisine: Asian, Thai

Ingredients

For the salad:

• 1 romaine heart, thinly sliced
• 2 cups shredded red cabbage
• 3 carrots, shredded
• 1/2 cup shelled, frozen edamame, thawed
• 1 small yellow bell pepper, diced
• 1 small red bell pepper, diced
• 3–4 scallions, sliced
• 1/2 cup chopped fresh cilantro
• 1 avocado, diced
• 1/2 cucumber, peeled and diced
• 1/2–1 cup chopped cooked chicken

For the dressing:

• 1/4 cup creamy peanut butter
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 2 tablespoons real maple syrup
• 1/2 teaspoon dried ginger
• 1 teaspoon sesame oil
• 1/8 teaspoon crushed red pepper flakes
• 4 tablespoons canola oil
• 3–4 tablespoons water

Instructions

1. Toss all salad ingredients in a large bowl.
2. Put peanut butter, vinegar, lime juice, soy sauce, syrup, and ginger in a blender. Blend until combined. Add the oils and blend until combined. Add 3 tablespoons of the water and blend until combined. Add the last tablespoon if a thinner consistency is desired.
3. Divide salad onto serving plates and individually dress each salad as desired.

Notes

Lauren adapted this recipe from Kelley at http://www.mountainmamacooks.com/2015/06/thai-crunch-salad/