Thai Rice Salad With Peanut Dressing
A vibrant Thai rice salad with creamy peanut dressing, fresh vegetables, and tender chicken, perfect for light, flavorful meals or potlucks with a balance of spicy, tangy, and savory notes.
Ingredients
- 2 1/2 cups water ⓘ
- 1 cup converted rice ⓘ
- 1 teaspoon salt ⓘ
- 1/3 cup chunky peanut butter ⓘ
- 1/4 cup white wine vinegar ⓘ
- 3 tablespoons vegetable oil ⓘ
- 2 tablespoons soy sauce ⓘ
- 1 tablespoon sugar ⓘ
- 1 teaspoon grated fresh ginger ⓘ
- 2 garlic cloves ⓘ
- 1/8 teaspoon cayenne
- 1 small cucumber ⓘ
- 2 cups cooked chicken
- 1/4 cup onion ⓘ
- 1 1/2 cups spinach leaves ⓘ
Instructions
- Bring water to a boil and stir in rice and salt.
- Cover and simmer for 20 minutes.
- Let stand covered for 5 minutes.
- Transfer cooked rice to a large bowl and cool to room temperature.
- Combine peanut butter, vinegar, vegetable oil, soy sauce, sugar, grated ginger, minced garlic, and cayenne in a bowl to make the dressing.
- Peel the cucumber and halve it lengthwise.
- Slice the cucumber thinly and add to the rice bowl.
- Add cooked, cut-up chicken, finely diced onion, and thin strips of spinach to the rice.
- Toss the ingredients to combine.
- Pour the dressing over the salad and mix well.
Tips & Substitutions
For a creamier dressing, consider adding a splash of coconut milk to the peanut dressing. If you're looking for a low-carb option, replace rice with cauliflower rice. You can also substitute the chicken with tofu for a vegetarian version. Fresh herbs like cilantro or mint can enhance the flavor profile. This salad is great as a meal prep option.
Serving Suggestions
This Thai Rice Salad pairs beautifully with Chicken Tempters for a complete meal. Serve it chilled or at room temperature, making it perfect for picnics or potlucks. Consider adding some chopped peanuts on top for extra crunch, or serve alongside a light soup or spring rolls for a delightful spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave, or serve cold for a refreshing meal. If the dressing thickens in the fridge, add a small amount of water or vinegar to loosen it up before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Thai Rice Salad With Peanut Dressing contains roughly 670 calories, with 22g protein, 104g carbohydrates, and 32g fat. It is an excellent source of vitamin A (254% of the Daily Value), dietary fiber (109% of the Daily Value), and vitamin C (101% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2647mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just keep the dressing separate until you're ready to serve to avoid sogginess. Combine the salad ingredients with the dressing just before serving for the best texture.
What can I substitute for peanut butter?
If you have a nut allergy or prefer a different flavor, you can use sunflower seed butter or tahini as a substitute for peanut butter. Both will provide a creamy texture while altering the flavor profile slightly.
Is there a way to make this salad vegan?
Absolutely! To make this salad vegan, simply replace the chicken with chickpeas or tofu and ensure that your soy sauce is gluten-free if necessary. The salad will still be filling and flavorful without the meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).