Recipes

Thai Salad with Spicy Peanut Dressing

Crunchy cabbage, pickled papaya and carrot, mango, herbs and toasted peanuts in a spicy peanut dressing.

By Lincoln Moore2 min read

Thai salad with chicken, mango, peanuts and fresh herbs

The Thai Salad was the brightest thing on our menu: crunchy, sweet, sour, salty and a little spicy all at once. Quick-pickled green papaya and carrot bring the tang, mango and herbs bring the freshness, and a spicy peanut dressing pulls it all together.

Green papaya can be hard to find; carrot alone works perfectly well.

Ingredients

For the quick pickle

  • 1 cup julienned green papaya and carrot (or all carrot)
  • 1/4 cup rice vinegar
  • 1 tsp sugar and a pinch of salt

For the salad

  • 3 cups mixed greens
  • 1 cup shredded purple cabbage
  • 1/2 cucumber, thinly sliced
  • 1/2 mango, sliced
  • 1 cup cherry tomatoes, halved
  • A handful each of mint and cilantro leaves
  • 1/4 cup toasted peanuts, roughly chopped
  • Lime wedges, to serve

For the spicy peanut dressing

  • 3 tbsp smooth peanut butter
  • 2 tbsp lime juice
  • 1 tbsp soy sauce or tamari
  • 2 tsp honey or maple syrup
  • 1 to 2 tsp sriracha or chili garlic sauce
  • 1 tsp grated fresh ginger
  • 3 to 4 tbsp warm water

How to make it

  1. Toss the papaya and carrot with the vinegar, sugar and salt and leave for 15 minutes, then drain.
  2. Whisk the dressing ingredients together, adding warm water until it is pourable.
  3. Combine the greens, cabbage, cucumber, tomatoes and drained pickle in a large bowl.
  4. Toss with most of the dressing, then top with mango, herbs and peanuts.
  5. Drizzle with the rest of the dressing and serve with lime wedges.

Make it a wrap

Use less dressing so it does not soak through, pile everything onto a large warm tortilla with sliced chicken or smoked tofu, and roll it tightly. Keep the peanuts for the inside so they do not fall out.

Why it works

Purple cabbage, carrot and herbs give this salad a lot of crunch and fiber for very few calories, while peanuts and peanut butter add protein and healthy fats so it is properly filling.

The quick pickle is the key flavor: its sharpness balances the rich dressing and the sweet mango.

Make it your own

  • More protein: add sliced roasted chicken, smoked tofu or a jammy soft-boiled egg.
  • Nut-free: use sunflower seed butter in the dressing and toasted pumpkin seeds on top.
  • Milder: leave out the sriracha and add a little extra lime.

More salads and wraps: Kale Caesar, Thai Salad, Mediterranean Mezze Bowl, Buffalo Chicken Salad and Avocado Burrito. Or see every salad and wrap.

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