This bright, colourful and delicious crunchy Thai Salad with Peanut Dressing is elevated with the addition of grilled Lamb! A beautiful melody of flavors and textures, this recipe is a must try! Video included!
Today’s delicious recipe is in partnership with my friends at the American Lamb Board. All thoughts and opinions are my own.
Can we talk salad? I love a good salad plate for dinner. A plate that’s delicious, filling and loaded with taste and texture, hence this Thai Salad with Lamb! 🙂
THAI SALAD
Forget your average lettuce and tomatoes, Thai salad is something else!
While there are plenty of Thai salads, Thai cucumber salad, Thai mango salad and more. This one in particular is my absolute favorite because it combines all of that in one plate!
The Peanut Dressing (more on that below) is simply luscious and it rounds off the flavors so beautifully!
How to Make Thai Salad Video:
What Goes into Thai Salad?
- Crunchy Cabbage
- Fresh Cilantro Leaves
- Fresh Mint Leaves
- Carrots
- Mango
- Cucumber
- Scallions
- Green Chillies
- Avocados
- Papaya (if you can find some!)
- YUM!
LAMB
Today, I’m not only sharing this recipe because it’s utterly delicious, I’m honored to share it for a GREAT cause!
The American Lamb Board is hosting #TheLambChallenge on Instagram during the months of May and June. For every person who cooks a lamb dish and uses the hashtag, the American Lamb Board will donate to Feeding America – let’s help them reach their $10,000 goal!
How amazing is that? You’ll cook a delicious meal for your family, friends or neighbors and you’ll cook another meal, pack it for our front lines. You’ll enjoy delicious meals, and you’ll help Feeding America! Let’s Start with this Thai Salad! Choose to serve this for yourself or pack it for our front lines!
While Thai salad isn’t classically made with lamb, I can’t stress enough how much it pairs well with it!
Lamb is such a delicious protein, I would probably say it’s my favorite way to add flavor to any meal! Any! Imagine your burgers, steak sandwiches, shawarma, chilli (and more!) if you add lamb to it—pure deliciousness!
American Lamb is by far my choice of lamb anytime. When you taste American lamb, you taste the freshness and quality. And even more, you taste the LOVE that’s put into it.
I’ve visited a few lamb ranches in the past few years and I’ve seen first hand how much love and work goes into every single sheep. So when you buy American lamb, you not get the highest quality lamb, you also support local hardworking ranchers!
Today, I’ve used a deboned leg of lamb. Since we’re cooking for a small family, I only used 1 pound a half of deboned leg of lamb. I’ve asked my butcher to debone it for me. Always ask you butcher for any help with the cuts, and make sure you ask for American lamb.
Lamb Marinade
Since this is a small piece of lamb, and it’s deboned, you don;t need to marinate it unless you’re preparing it in advance.
Here’s what goes into the lamb:
- Chilli Sauce
- Rice Vinegar
- Soy Sauce
- Salt and Pepper
- Grated Ginger
- Grated Garlic
My favorite way to prepare this deboned leg of lamb is to grill it. If you have the choice to grill outdoors, by far go for it! For today, I only had the choice to grill indoors. For a medium or medium rare cooked lamb, grill the piece for 10-15 minutes per side. Let it rest for 10 more minutes and slice thinly.
PEANUT DRESSING
This is pure lush. You’ll probably be licking the spoon and you’ll keep dipping your finger in this dressing for a while. Make double the recipe, it keeps so well in the fridge so go for it.
What Goes into this Thai Salad Peanut Dressing
- Peanut Butter
- Water (to thin out the sauce)
- Honey
- Rice Vinegar
- Soy Sauce
- Garlic
- Ginger
- Lime Juice
- Salt
- Chilli Flakes (optional)
How to Make Peanut Dressing
First of all, you’ll need to thin out the peanut butter with water. You can choose to have it as thin or thick as you prefer, so start by adding a tablespoon at a time.
Then go ahead with the remaining ingredients, and taste the seasoning. Chile flakes while they’re optional, they add a nice kick to the sauce.
This Peanut Dressing keeps in the fridge for at least 2-3 weeks (if you can have it last this long!).
What Do You Serve Peanut Sauce With?
- Thai Salad
- Grilled Lamb
- Chicken
- Fish
- Veggies
- Spring Rolls
- Summer Rolls
- Noodles
Make This Recipe and Tag me so I can check out your amazing creations!
THAI SALAD TIPS
- Pick a variety of colourful veggies and fruits with different textures for the salad base.
- Don’t replace the cilantro and mint here.
- Use American Lamb to add flavor and boost the nutritional value of the salad.
- Use deboned leg of lamb to cook quicker, and grill it for more flavor. Trim the fat to your taste.
-
Make the peanut dressing ahead of time and keep it in the fridge for up to 3 weeks.
Thai Salad With Lamb And Peanut Dressing
This bright, colourful and delicious crunchy Thai Salad with Peanut Dressing is elevated with the addition of grilled Lamb! A beautiful melody of flavors and textures, this recipe is a must try! Video included!Course lunch, Main Course, Main Dish, SaladCuisine Asian, ThaiKeyword Lamb recipes, Peanut Dressing, Thai saladPrep Time 30 minutesCook Time 30 minutesServings 4 servingsCalories 319kcalAuthor MahyIngredients
Lamb
- 1.5 Pounds Deboned Leg of American Lamb trimmed
- 2 Tablespoons Chilli Sauce
- 2 Tablespoons Rice Vinegar
- 1 1/2 Tablespoon Soy Sauce
- 1 teaspoon Salt and Pepper
- 3 Cloves of Garlic Minced
- 2 Tablespoons minced ginger
Salad
- 1 cup White Cabbage shredded
- 1 cup Cilantro leaves
- 1 cup Mint Leaves
- 1 mango peeled and thinly sliced
- 1 carrot thinly sliced
- 3 scallions chopped
- 2 green chillies sliced
- 2 tablespoons peanuts
Peanut Dressing
- 3 Tablespoons Peanut Butter smooth or chunky
- 1 - 3 Tablespoons water depending on how thick or thin you prefer your sauce.
- 1 Tablespoon Honey
- 1 1/2 Tablespoon Rice Vinegar
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Grated Ginger
- 1 Tablespoon Grated Garlic
- 1 1/2 Tablespoon Lime Juice
- 1/4 teaspoon salt
Instructions
-
1.Start by adding all ingredients to the lamb and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.
-
Slice the lamb in to thin pieces.
-
Make the Peanut Dressing: Start by thinning out the peanut butter, adding a tablespoon of water at a time and mix well. Add the remaining ingredients and mix. If the sauce is too thick, add more water to thin it out.
-
Assemble the Salad by layering the salad ingredients, grilled lamb slices and peanut sauce. Enjoy!!
Video
Notes
THAI SALAD TIPS- Pick a variety of colourful veggies and fruits with different textures for the salad base.
- Don’t replace the cilantro and mint here.
- Use American Lamb to add flavor and boost the nutritional value of the salad.
- Use deboned leg of lamb to cook quicker, and grill it for more flavor. Trim the fat to your taste.
- Make the peanut dressing ahead of time and keep it in the fridge for up to 3 weeks.
Nutrition
Calories: 319kcal | Carbohydrates: 22g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 1661mg | Potassium: 660mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3402IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 4mg
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