Serve the salad with chopsticks for an added Thai touch.
The rich creaminess of coconut milk and the sweet nuttiness of peanut butter are the perfect combination for a salad dressing. Commonly used in Thai cooking, both ingredients can be combined with several others to create a sweet, creamy and delicious dressing. This can be enjoyed year round as a main salad with chicken or beef on it, or as a side. The dressing can even be used as a marinade for meat before grilling or frying, or as a dipping sauce for sautes and fresh spring rolls.
Instructions
1. Pour the salad greens in the large bowl.
2. Thinly slice the red onion. Add it to the salad bowl, along with the bean sprouts.
3. Peel and julienne the carrots. Place them in the salad bowl.
4. Shred the mint and cilantro leaves using your fingers, and place them in the salad bowl.
5. Place the rice wine vinegar, coconut milk, peanut butter, sesame oil, fresh lime juice, garlic, sugar, soy sauce, fish sauce, water and red pepper flakes in the blender. Set it to high and blend until all the ingredients are incorporated and the mixture is completely smooth.
6. Pour the sauce from the blender into small side dishes.
7. Scoop the salad mixture into salad bowls. Top with a handful of noodles. Place the small side dishes beside the salad bowls, so the individuals eating the salad can top it with as little or as much dressing as they desire. Add several birds-eye chilis to the top of the salad for garnish.
Tags: salad bowl, salad with, coconut milk, peanut butter, salad bowls
