New American Plate Challenge

Thai Salad Bowl with Curried Peanut Dressing

Weekly Recipe
Serves 4

The key to a good veggie bowl is filling it with ingredients that pack flavor and texture.  Top it with dressing that is slightly spicy and offers amazingly flavorful, makes it even more satisfying.


  • 1 Tablespoon
    green curry paste
  • 1/4 Cup
    natural peanut butter
  • 1 Teaspoon
    chopped, fresh ginger
  • 2 Teaspoons
  • 2
    cloves garlic, chopped
  • 1/4 Cup
    cilantro, lightly packed
  • 2 Tablespoons
    fresh squeeze lime juice
  • 2 Tablespoons
    olive oil
  • 2 Tablespoons
  • salt, to taste
  • 4 Cups
    lettuce, washed and chopped (romaine or hearty baby lettuces work well)
  • 2 Cups
    shredded cabbage, washed
  • 1
    red bell pepper, washed, cored and thinly sliced
  • 4
    green onions, white and light green parts only, washed and thinly sliced
  • 1 Cup
    loosely packed cilantro leaves
  • 1/4 Cup
    peanuts, roughly chopped
  • 2 Cups
    shredded carrots, washed
  • 2 Cups
    cooked quinoa


  1. For the salad dressing: Combine curry paste, peanut butter, ginger, honey, garlic, 1/4 cup cilantro, lime juice, olive oil, water and salt in a blender or food processor and puree until smooth. Note – alternatively, ingredients can be whisked together in a small bowl.

  2. To make the salad: Place the lettuce in the bottom of a large mixing bowl. Add remaining ingredients and the salad dressing and toss to coat.

  3. Alternatively, salad can be served in a large bowl or on a platter and dressing can be served on the side.


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