Thai Salad with Peanut Dressing

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By Meredith West

I love Thai flavors and finally put on paper the recipe I have had in my head for quite sometime. J. Olive Co. Pineapple White balsamic made it possible to add a subtle sweetness without adding sugar or artificial sweeteners!

Fresh

  • 1 bag Tri color Coleslaw
  • 1 yellow bell pepper julianned
  • 1 red bell pepper jullined
  • 3 scallions chopped on bias
  • 1 fresh jalapeño (seeded and finely diced) optional
  • 1/2 bunch chopped cilantro
  • 1/4 cup sliced almonds

Dressing

In a microwave safe bowl mix:

  • 1/4 cup peanut butter or 3 Tbsp PB2 (powdered peanut butter)
  • 3 Tbsp Lime juice
  • 3 Tbsp J. Olive Co. Pineapple White balsamic
  • 3 Tbsp Apple Cider vinegar
  • 3 Tbsp Soy Sauce
  • 1 Tbsp siracha
  • 1 Tbsp Grated Ginger
  • 1 Garlic clove minced
  • 2 Tbsp Sesame Olive oil or 1 Tbsp pure sesame oil

Directions

  1. Add all veggies to a bowl. 
  2. In a separate bowl add all dressing ingredients and microwave for 45 seconds to one minute to make peanut butter easier to mix.  Mix until smooth.
  3. Pour dressing over all other ingredients. Toss and serve.

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