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Thai Salad with Peanut Coconut Dressing

Thai Salad with Peanut Coconut Dressing

The ultimate summer dish, this Thai Salad with Peanut Coconut Dressing is bursting with fresh flavors. Crisp vegetables combine beautifully with a creamy, nutty dressing, making it a perfect choice for a quick lunch or a side dish at a barbecue. Easy to prepare and packed with nutrients, you'll want to make this salad again and again!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Salads
Cuisine: Thai
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Peanut Coconut Dressing
  • 1 small head Romaine lettuce chopped
  • 1/2 Red cabbage thinly sliced
  • 2 cups Pineapple fresh chopped
  • 1 Red bell pepper chopped
  • 1 cup Matchstick carrots
  • 1 cup Jicama julienned
  • 5 Green onions thinly sliced
  • 3/4 cup Roasted peanuts chopped
  • 3/4 cup Toasted coconut

Equipment

  • Baking Sheet
  • Chef's Knife

Method
 

  1. Prepare the Peanut Coconut Dressing according to directions and chill while you chop the ingredients.
  2. Combine the chopped ingredients in a large bowl.
  3. Toss salad with desired amount of dressing OR if expecting leftovers, drizzle dressing on individual salad servings.

Notes

  • Tip for Toasting Coconut: To toast coconut, spread it in an even layer on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 7 minutes, stirring occasionally, and watching closely towards the end as coconut can burn quickly.
  • Ingredient Flexibility: All ingredients are guidelines – add more or less according to taste – I love to add more pineapple!