26 November, 2025
Thai Salad
Thai Salad
Ingredients
Dressing
- ⅓ Cup Canola oil
- 3 Cloves Garlic peeled
- 3 tbsp Tamarind (soy sauce)
- 2 tbsp water
- 2 tbsp Vinegar white, rice, apple
- 2 tbsp Honey
- 1 tbsp Sesame oil
- 1 tbsp Ginger fresh, rough chopped
- Lime juice (half a lime)
Salad
- 8 oz Shredded lettuce
- 4 oz Shelled edamame
- 1 Carrot
- 1 Red bell pepper
- 1 Yellow bell pepper
- ½ cup Cilantro, parsley, or Thai basil leaves
- ¼ cup Peanuts lightly salted, roasted
- ¼ cup Green onion
Instructions
Dressing
- Put all ingredients into a food processor and blend until smooth
Salad
- Cook and cool the edamame. It will help if you put the cooked edamame into the freezer for 10-15 minutes to cool and stiffen them up a bit.
- Put the edamame in a food processor and pulse 5-6 times to achieve a minced texture. Set aside
- Put the peanuts into the food processor and pulse 5-6 times to achieve a minced texture. Set aside.
- Thinly slice the bell peppers and cut to about 1½ inch lengths
- Grate the carrots
- Finely chop the cilantro leaves
- Thinly slice the onions using both the white and green parts
- Toss all of the ingredients in a bowl