Thai Salad

Course Appetizer


  • Head lettuce, torn
  • 2 md Tomatoes, quartered
  • 1 sm Red onion, thinly sliced
  • 1 md Carrot, thinly sliced
  • 1 ea Cucumber, peeled & sliced
  • 1 ea Tofu block, cubed
  • 1 c Mung bean sprouts
  • 1 sm Bag potato chips -=OR=- potato sticks, optional PEANUT-COCONUT MILK DRESSING
  • 1 1/2 c Coconut milk
  • 1 tb Red curry paste, see recipe
  • 2 c Unsalted chunky peanut butter
  • 1/2 c White vinegar
  • 1 1/2 tb Soy sauce


  • Arrange the lettuce, tomatoes, onion, carrot & cucumber in a salad bowl & lightly toss.
  •  Add the bean curd & sprouts. 
  • Top with the peanut- coconut milk dressing & garnish with potato chips.
  • DRESSING: In saucepan over medium heat, stir the coconut milk & red curry paste together until the mixture turns to a pale amber & a thin coat of oil appears on the surface.
  • Add the remaining ingredients & stir over a low heat for 7 to 10 minutes, or until all the ingredients are thoroughly mixed.
  • The colour will be a pale cocoa brown. Let cool to room temperature for 1 hour before serving with the salad.
  • The dressing will keep in the refrigerator for a month, but it does have a tendency to thicken.
  • To bring it back to its correct consistency, add 1/2 ts to 1 tb white vinegar & stir vigorously.


Recipe Rating

Please enter your comment!
Please enter your name here