Asha’s Salad with Thai Peanut Dressing

a pan filled with sliced vegetables and peanuts.

By: Chef Asha Gomez

15 minutes

Total Servings: 6, Serving Size: 1 cup



1 cup blanched asparagus

1 cup blanched green beans

1 cup carrot julienned

1 cup red cabbage thinly sliced

1/2 cup strawberries quarters

1/2 cup cherry tomatoes quartered

1/2 cup roasted peanuts

For the dressing

1/4 cup lime juice

1/4 cup olive oil

2 tablespoons fish sauce

4 tablespoons honey

2 cloves garlic

1 cup chopped cilantro

1 tablespoon peanut butter


For the dressing, I like to mix all the ingredients in a mortar/pestle (it takes time and is a labor of love). You can also just add all the ingredients to a blender and blend it to a creamy consistency.

Mix all the salad ingredients except the peanuts in a bowl. Pour the dressing over the salad and toss. Top the salad with the roasted peanuts.

Nutrients Per serving

Calories from Fat150
Fat17 g
Trans fats0
Carbohydrate23 g
Protein6 g
Fiber4 g
Sodium560 mg

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