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One Thai salad plate all dressed up with peanut dressing and a fork

Thai Salad With Lamb And Peanut Dressing

This bright, colourful and delicious crunchy Thai Salad with Peanut Dressing is elevated with the addition of grilled Lamb! A beautiful melody of flavors and textures, this recipe is a must try! Video included!
Course lunch, Main Course, Main Dish, Salad
Cuisine Asian, Thai
Keyword Lamb recipes, Peanut Dressing, Thai salad
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 319 kcal
Author Mahy

Ingredients

Lamb

  • 1.5 Pounds Deboned Leg of American Lamb trimmed
  • 2 Tablespoons Chilli Sauce
  • 2 Tablespoons Rice Vinegar
  • 1 1/2 Tablespoon Soy Sauce
  • 1 teaspoon Salt and Pepper
  • 3 Cloves of Garlic Minced
  • 2 Tablespoons minced ginger

Salad

  • 1 cup White Cabbage shredded
  • 1 cup Cilantro leaves
  • 1 cup Mint Leaves
  • 1 mango peeled and thinly sliced
  • 1 carrot thinly sliced
  • 3 scallions chopped
  • 2 green chillies sliced
  • 2 tablespoons peanuts

Peanut Dressing

  • 3 Tablespoons Peanut Butter smooth or chunky
  • 1 - 3 Tablespoons water depending on how thick or thin you prefer your sauce.
  • 1 Tablespoon Honey
  • 1 1/2 Tablespoon Rice Vinegar
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Grated Ginger
  • 1 Tablespoon Grated Garlic
  • 1 1/2 Tablespoon Lime Juice
  • 1/4 teaspoon salt

Instructions

  1. 1.Start by adding all ingredients to the lamb and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.
  2. Slice the lamb in to thin pieces.
  3. Make the Peanut Dressing: Start by thinning out the peanut butter, adding a tablespoon of water at a time and mix well. Add the remaining ingredients and mix. If the sauce is too thick, add more water to thin it out.
  4. Assemble the Salad by layering the salad ingredients, grilled lamb slices and peanut sauce. Enjoy!!

Recipe Video

Recipe Notes

THAI SALAD TIPS

  1. Pick a variety of colourful veggies and fruits with different textures for the salad base.
  2. Don’t replace the cilantro and mint here.
  3. Use American Lamb to add flavor and boost the nutritional value of the salad.
  4. Use deboned leg of lamb to cook quicker, and grill it for more flavor. Trim the fat to your taste.
  5. Make the peanut dressing ahead of time and keep it in the fridge for up to 3 weeks.
Nutrition Facts
Thai Salad With Lamb And Peanut Dressing
Amount Per Serving
Calories 319 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 69mg23%
Sodium 1661mg72%
Potassium 660mg19%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 12g13%
Protein 29g58%
Vitamin A 3402IU68%
Vitamin C 19mg23%
Calcium 73mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.