Between the slow service, expensive bills and noisy, crowded atmosphere, you’d rather dine at home than at an overpriced restaurant. Every now and then, however, you’ll make an exception so you can scarf down some of your favorite dishes, like that must-order Thai salad drenched in peanut sauce from the local Thai joint. But, thanks to this easy recipe, you can prepare the crunchy, nutty dish in your own kitchen and save yourself the headache of going out. Now you get to enjoy your favorite meal in the comfort of your own home – it’s a win-win!
Serves 2
Ingredients
Salad
6 cups packed baby spinach
1 cup purple cabbage, thinly sliced
1 cup carrots, thinly sliced
1/4 cup cucumber, small diced
4 Tbsp. cilantro, rough chopped
2-3 Tbsp. mint, thinly sliced
2 Tbsp. flaked coconut
1 Tbsp. pine nuts, crushed
Dressing
1/8-1/4 cup hot water
2 Tbsp. powdered peanut butter
2 Tbsp. peanut butter
3 Tbsp. lime juice
1-2 Tbsp. dark soy sauce
1-1/2 Tbsp. sriracha hot sauce or chili paste
1 Tbsp. maple syrup
1/2 tsp. onion powder
1/2 tsp. garlic powder
Salt, to taste
Directions
- In a mason jar, combine all dressing ingredients. Cover with lid and shake ingredients together to evenly combine. To store leftovers, keep jar sealed in fridge for up to 7 days.
- To assemble salad, layer salad ingredients and drizzle with desired amount of dressing.
