A vibrant and flavorful Thai salad featuring a spicy peanut sauce and lime cilantro dressing. This salad includes mixed lettuce, red cabbage, shredded carrots, green onions, and slivered almonds, and can be topped with grilled chicken for a complete meal.
1: Combine the peanut buster, hoisin sauce, rice vinegar, light brown sugar, chili sauce, minced ginger, and water in a saucepan over medium to low heat.
2: Stir till combined and heat until the sauce is hot but not boiling. Cover and chill.
3: For the lime cilantro dressing, pour vegetable oil, rice vinegar, chopped cilantro, red bell pepper, honey, Dijon mustard, sesame oil, lime juice, garlic, salt, and pepper into a blender. Blend for 20 seconds and chill.
4: For the salad, mix together the bag of mixed lettuce, sliced red cabbage, shredded carrots, chopped green onions, and toasted slivered almonds.
5: Add both dressings according to your liking and serve with crunchy wonton strips or fried bean thread noodles.
6: To marinate the chicken, season with salt and pepper, and mix with light soy sauce, brown soy sauce, garlic powder, and sambal olek. Marinate for a minimum of 30 minutes, then grill, bake, or pan fry.
7: For the dipping sauce, mix tamarind concentrate, fish sauce, brown sugar, chili flakes, juice of lime, cilantro, and chopped onion. Chill before serving.
