Thai-Style Vegetable Salad with Sesame Peanut Dressing
Submitted by funderwood
Crisp mixed greens meet crunchy vegetables in a creamy sesame-peanut dressing spiked with lime and ginger. Roasted peanuts add texture while brown rice syrup brings subtle sweetness to balance the tangy, garlicky Asian-inspired flavors.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis Thai-style vegetable salad delivers bold flavors and satisfying crunch in every bite. The star is the sesame-peanut dressing, made creamy with peanut butter, brightened with fresh lime juice, and sweetened with brown rice syrup.
Toss it with your favorite mixed greens, shredded cabbage, julienned carrots, and sliced peppers for a rainbow of colors and textures.
Top with chopped roasted peanuts for extra crunch and a final sprinkle of toasted sesame seeds.
Kitchen Tips
- Toast sesame seeds in a dry pan until golden for deeper nutty flavor
- Thin the dressing with a tablespoon of water if it’s too thick to toss
- Julienne vegetables into matchsticks so they coat evenly with the creamy dressing
- Make the dressing up to 3 days ahead and store refrigerated in a jar
Ingredients
Directions
SALAD: Tear greens into bite sized pieces.
Toss all salad ingredients and arrange on a serving platter.
DRESSING: Dry roast the sesame seeds in a small frying pan over medium heat, stirring often until golden brown, about 2 to 4 minutes.
Set aside to cool.
Whisk together the garlic, pepper flakes, syrup, lime juice, tamari and water.
Pour dressing over the salad. Garnish with sesame seeds and peanuts and serve at room temperature.
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