Thai Crunch Salad Dressing


Bring Asian flavours to your plate with this super easy salad dressing for a hearty and wholesome weekday salad. 

Don’t let the list of ingredients discourage you! You’ll probably find that you’ve got it all in your kitchen cupboard, and just chuck it all in the OmniBlend jug, and let your blender do the work for you.

Ingredients (serves 4):

  • 1/4C peanut butter (no added sugar or salt) (you can substitute half with tahini)
  • 3 tbsp canola oil
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 2 cloves garlic
  • knob fresh ginger (2cm)
  • pinch chili flakes
  • handful fresh coriander leaves
  • Juice of 1 lime
  • 1 tbsp soy sauce (low in sodium)


    Add all ingredients except for the soy sauce and lime juice to the OmniBlend jug, and start blending on low, increasing to medium speed, for about 60 seconds. Now add the soy sauce and lime juice, and blend for a few seconds until mixed. Reason for leaving the lime juice and soy sauce out initially is that it’ll make a thicker consistency which helps blending a fine texture. For smooth textures, always blend from thick to thin, by adding more liquid later. 

    For the salad you can make it very easy for yourself, buying the ready prepared Woolworths Rainbow Salad. Simply divide the salad over the bowls, add some roasted cashew nuts, and drizzle the dressing over. Voila, that’s your dinner done!


    If you prefer to prepare your own veggies, finely chop red cabbage, carrot, red pepper and cucumber.

    This salad is excellent as a meal on its own, or serve as a side with prawns or chicken (for a non-vegetarian option), and quinoa.  

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