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Thai Salad with Peanut Dressing


  • 3 tablespoons chunky-style peanut butter

  • 2 tablespoons vegetable or canola oil

  • 1 tablespoon Tamari (dark soy sauce)

  • 2 tablespoons rice wine vinegar (2 splashes)

  • 1 teaspoon sugar

  • 1/4 teaspoon cayenne pepper (2 pinches)

  • 1 small head iceberg lettuce, shredded

  • 2 cups fresh bean spouts

  • 2 carrots, grated or peeled into curls with a vegetable peeler


Heat peanut butter in the microwave in a small microwave-safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, Tamari (a splash), vinegar, sugar and cayenne pepper.

Pile lettuce, bean spouts and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.