Peanut Butter Thai Dressing (on a Kale, Beetroot and Cucumber Salad)


The only thing that matters in this salad is the dressing. It is pungent from the fish sauce, sweet, acidic, and silky smooth. I use it in all sorts of salads, and also as a dipping sauce for vegetables and shrimp.


Whisk in a bowl until smooth and uniform:

  • Sugar, 1,5 tsp

  • Garlic, 2 cloves, minced

  • Lime Juice, 2 tbsp

  • Fish Sauce, 2 tbsp

  • Peanut Butter, 2 tbsp

  • Olive Oil, 2 - 4 tbsp (this will depend on the peanut butter brand)

Store in a lidded jar until use. It should keep a fairly long time, especially in the fridge.


For the salad I have mingled:

  • Kale, steamed

  • Beetroot, cooked and thinly sliced

  • Cucumber, washed, deseeded, and sliced

  • Spring Onion, thinly cut

  • Peanuts, crashed