Best 4 Skinny Thai Salad With Peanut Dressing Recipes

Are you looking for a delicious and healthy meal that is easy to make? Well, look no further! This "Skinny Thai Salad with Peanut Dressing" will tantalize your taste buds while keeping your waistline in check. Packed with fresh vegetables, lean protein, and a tangy peanut dressing, it's the perfect dish for a light lunch or dinner. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to impress. So get ready to embark on a culinary journey to Thailand with this mouthwatering salad!

Check out the recipes below so you can choose the best recipe for yourself!

THAI CRUNCH SALAD WITH PEANUT DRESSING

Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg

SKINNY THAI SALAD WITH PEANUT DRESSING

Skinny Thai Salad with Peanut Dressing image

This fresh and filling main-dish salad has 50% less fat and 46% less sodium than the original recipe.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

1 cup Progresso™ reduced-sodium chicken broth
1/2 cup bulgur
1 bag (10 oz) Cascadian Farm® frozen shelled edamame
1 medium red sweet pepper, seeded and cut into thin bite-size strips
1/2 cup coarsely shredded carrot
1/2 cup thinly sliced red onion
2 tablespoons snipped fresh cilantro
4 cups fresh spinach leaves
2 tablespoons finely chopped honey-flavor dry-roasted peanuts
1 recipe Peanut Dressing (below)
1/3 cup water
3 tablespoons reduced-fat creamy peanut butter
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1 clove garlic, minced

Steps:

In a medium saucepan, bring broth to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and most of the liquid is absorbed. Drain if necessary. Meanwhile, prepare edamame according to package directions.
Transfer bulgur and edamame to a large bowl; stir in sweet pepper, carrot, red onion, and cilantro.
Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Peanut Dressing. Sprinkle with peanuts.
Peanut Dressing: In a small saucepan, combine 1/3 cup water, 3 tablespoons reduced-fat creamy peanut butter, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon sugar, 1/4 teaspoon ground ginger, 1/8 teaspoon crushed red pepper, and 1 clove garlic, minced. Whisk constantly over medium-low heat about 3 minutes or until smooth and slightly thickened (mixture will appear curdled at first but will become smooth as it's whisked over the heat). Makes about 2/3 cup.

Nutrition Facts : Cholesterol 0 mg, Fat 1 1/2, ServingSize 1 1/4 cups bulgur mixture, 1 cup spinach, and about 3 tablespoons dressing, TransFat 0 g

THAI SALAD WITH PEANUT DRESSING

Thai Salad with Peanut Dressing image

This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

2 cups spring mix salad greens
1/2 cup fresh cilantro leaves
1 small napa cabbage, shredded
1 small cucumber, sliced
1 small red onion, julienned
2 small carrots, shredded
2 green onions, sliced
1/4 cup creamy peanut butter
3 tablespoons hot water
1 tablespoon lime juice
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes
1 small garlic clove, minced
1/4 cup dry roasted peanuts
Jalapeno pepper slices, optional

Steps:

In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.

Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

THAI PEANUT DRESSING

Thai Peanut Dressing image

This makes a great sweet and savory sauce or salad dressing like the ones served at restaurants. It makes a great dip for fresh Thai or Vietnamese spring rolls. It's easy to make and I usually have all the ingredients in my cupboard. Garnish with mint leaves and chopped peanuts if desired.

Provided by LucyDelRey

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 20

Number Of Ingredients 10

Ingredients

2 tablespoons cornstarch
½ cup cold water
¼ cup low-sodium soy sauce
½ cup smooth peanut butter
¼ cup brown sugar
1 tablespoon white vinegar
2 teaspoons sesame oil
1 cup warm water
¼ cup chopped peanuts
1 tablespoon chopped fresh mint leaves

Steps:

Dissolve the cornstarch in 1/2 cup of cold water; set aside.
Whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved. Stir in the cornstarch mixture; simmer until the sauce is thick, 1 or 2 minutes. Serve warm. Garnish with chopped peanuts and mint leaves as desired.

Nutrition Facts : Calories 64.5 calories, Carbohydrate 4.4 g, Fat 4.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 151.8 mg, Sugar 2.5 g

Tips:

For a gluten-free version of this salad, use tamari instead of soy sauce in the peanut dressing.
To make the salad more filling, add cooked chicken, shrimp, or tofu.
If you don't have rice noodles, you can use another type of noodle, such as soba noodles or ramen noodles.
For a spicier salad, add a pinch of red pepper flakes to the peanut dressing.
To save time, you can use store-bought peanut dressing.

Conclusion:

This skinny Thai salad with peanut dressing is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. The peanut dressing is creamy and flavorful, and it complements the fresh vegetables and noodles perfectly. This salad is sure to be a hit with everyone who tries it.