Thai Salad & Dressing

Share This Recipe

Use the buttons below to share this recipe on popular social networks, print, or email it to a friend.
Thai Salad & Dressing
A wonderful Thai Salad Dressing which captures the essence of what it's all about and some suggestions for a salad mix you can enjoy with it.
Write a review
Thai Salad Dressing
  1. 3 Tbsp. Lime Juice
  2. 1 Tbsp. Fish Sauce
  3. 1 Tbsp. Soy Sauce
  4. 1/2 cup Peanut Oil
  5. 1 Tbsp. Honey
  6. 1 Tbsp. Sesame Oil
  7. 1 stalk Lemon Grass, trim off base and tips, then mince finely
  8. 3 Tbsp. Fresh Garlic, minced
  9. 1 Tbsp. Fresh Ginger, minced
  10. 2 Tbsp. Fresh Mint, chopped
  11. 1 tsp. Serrano Chili, minced
  12. Makes about 1 cup.
  13. Combine all ingredients together and whisk. It goes well with the Common Thai Salad listed below and it will store in your refrigerator well for up to 2 weeks.
Common Thai Salad (makes about 4 salads)
  1. 1 head Chinese (Napa) Cabbage, cut in half then 1/4" strips
  2. 2 stalks Bok Choy, trim, cut in half lengthwise then on bias about 1/2" thick
  3. 1 cup Bean Sprouts
  4. 1/2 cup Carrots, cut matchstick size
  5. 1/2 cup Flat Snow Peas, cut on bias 1/4"
  6. 1/2 Red Bell Pepper, cut matchstick size
  7. 2 stalks Green Onion (Scallion), chopped
  8. 1/4 cup Cilantro, chopped coarse
  1. Combine all ingredients with Thai Salad Dressing and serve.
Optional garnishments, in any combination, that can be added to your salad
  1. Cooked Chicken, Shrimp or Seafood; Tofu; Sweet Basil Leaves; Diced Mango, Pineapple; Cucumber, Grape Tomatoes (halved), Avocado; Toasted Cashews or Peanuts; Cooked Pasta (Spaghetti, broken, Farfalle or other); Toasted or Black Sesame Seeds; Toasted Coconut; Crispy Rice Sticks or Crisp Won Ton Strips
Nino Salvaggio