Thai Kai Salad
A peanut sauce salad similar to the old Houston's Thai Kai Salad
Equipment
- 1 blender or food processor
- 1 big bowl
Ingredients
Salad
- 4 cups Chicken Cooked, Shredded
- 1 head Green Cabbage 4 cups shredded
- 2 each Carrots 2 cups Shredded
- 1 each Papaya or Mango 2 cups Grated OPTIONAL
- 1 cup Cilantro Fresh, Chopped
- 1/2 cup Peanuts Chopped
- 1/2 cup Green Onions Sliced
- 4 each Red Serrano Peppers Sliced
- 1 to taste Salt and Lime Juice
Peanut Dressing
- 1/2 cup Peanut Butter
- 1/3 cup Low Sodium Soy Sauce
- 1/3 cup Sesame Oil (Toasted or dark)
- 1/4 cup Rice Vinegar
- 2 tbsp Chili Paste Sriracha works
- 2 tbsp Sugar
- 1 each Ginger small knob of fresh, Peeled
- 1 Clove Garlic Fresh, Peeled
- 1/4 cup Water To thin to desired consistency
Instructions
Prep
- Chop: Put on some good music. Pour a drink. Start Choppin'!
Dressing
- Pulse all ingredients in food processor or blender
Salad
- Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated.
- Season with salt and lime juice, and maybe a shot of fish sauce if you're feeling wild.
- Serve Chilled
Was so good! I’ve been looking for a perfect peanut dressing recipe for ages and I think this is it! Thanks for sharing this recipe.