Fresh Thai Salad and Two Thai Dressings
INGREDIENTS
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2 cucumbers, peeled, sliced, seeds removed
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2 medium garden-fresh tomatoes, sliced and halved
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1 green pepper, cored, insides removed, sliced thin
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1/2 red onion, chopped
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1 medium carrot, sliced thin
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1 tsp. minced hot red chili (Thai pepper if you have one and can handle the heat)
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1 head Romaine lettuce
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2 cups fresh bean sprouts, rinsed and clean
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1 cup cilantro or Thai basil, chopped
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1 - 2 cups unsalted peanuts, crushed (and if you're like me, use much more)
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4 Tbsp. rice vinegar (apple cider vinegar is also fine)
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6 Tbsp. creamy peanut butter
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1/3 cup water
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1-1/2 Tbsp. lime juice
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4 large garlic cloves, minced
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1 tsp. sea salt
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1 Tbsp. sugar
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Blend all ingredients together and serve.
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If you want it more 'peanut buttery', then just add more peanut butter until you reach your preference.
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1/2 cup rice vinegar
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1/4 cup water
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2 Tbsp. peanut oil
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1-1/2 Tbsp. fish oil (nam pla)
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3 Tbsp. sugar
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1/2 tsp. crushed red pepper flakes (this is NOT spicy)
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3 Tbsp. minced onion
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3 Tbsp. lime juice
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3 Tbsp. garden-fresh cilantro/Thai basil, chopped
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Blend all ingredients together and serve.
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As with the other Thai dressing, play with these ingredients and add more of what you prefer (i.e: lime juice, or cilantro, or red pepper flakes).
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