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Atchana's Signature Salad Recipe

Name: Atchana's Homegrown Thai Restaurants Atchana's Signature Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups mixed salad greens (spring mix, baby spinach, arugula); 1 cup red cabbage, thinly sliced; 1 cup carrot, julienned or shaved; 1 cup cucumber, seeded and thinly sliced; 1 cup red bell pepper, thinly sliced; 1 cup fresh cilantro leaves, loosely packed; 3 stalks green onion, thinly sliced (white + green parts); 1 cup roasted chopped peanuts (optional, for peanut dressing); 4 pieces lime wedges (for serving); 1 tbsp fresh ginger, peeled and finely grated; 1 clove garlic clove, minced; 2 tbsp soy sauce (or tamari); 3 tbsp rice vinegar; 2 tbsp fresh lime juice; 1 tbsp honey or palm sugar; 1 tsp sesame oil; 3 tbsp neutral oil (canola, vegetable, or grapeseed); 1 tbsp fresh cilantro, finely chopped (optional); 1 tsp salt; 1 tsp black pepper; 1 tbs creamy peanut butter (natural, well-stirred); 1 tbs soy sauce (or tamari); 1 tbs rice vinegar; 1 tbs fresh lime juice; 1 tsp honey or brown sugar; 2 tbsp warm water (to thin); 1 tsp sesame oil; 1 tsp fresh grated ginger; 0.5 tsp sriracha or chili paste (optional, to taste)

Inspired by Atchana's Homegrown Thai Restaurant

Time20m

Serves4

Mixed greens with our thai ginger vinaigrette or peanut dressing

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Ingredients

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Salad

6 cups mixed salad greens (spring mix, baby spinach, arugula)

1 cup red cabbage, thinly sliced

1 cup carrot, julienned or shaved

1 cup cucumber, seeded and thinly sliced

1 cup red bell pepper, thinly sliced

1 cup fresh cilantro leaves, loosely packed

3 stalks green onion, thinly sliced (white + green parts)

1 cup roasted chopped peanuts (optional, for peanut dressing)

4 pieces Lime wedges (for serving)

Thai Ginger Vinaigrette

1 tbsp fresh ginger, peeled and finely grated

1 clove garlic clove, minced

2 tbsp soy sauce (or tamari)

3 tbsp Rice vinegar

2 tbsp Fresh lime juice

1 tbsp honey or palm sugar

1 tsp Toasted sesame oil

3 tbsp neutral oil (canola, vegetable, or grapeseed)

1 tbsp fresh cilantro, finely chopped (optional)

1 tsp Celtic sea salt

1 tsp black pepper

Peanut Dressing (alternative)

1 tbs creamy peanut butter (natural, well-stirred)

1 tbs soy sauce (or tamari)

1 tbs Rice vinegar

1 tbs Fresh lime juice

1 tsp honey or brown sugar

2 tbsp warm water (to thin)

1 tsp Toasted sesame oil

1 tsp fresh grated ginger

1/2 tsp sriracha or chili paste (optional, to taste)

Method

Salad

Prepare vegetables

Wash and thoroughly dry mixed greens and herbs in a salad spinner or with paper towels. Thinly slice the red cabbage, julienne or shave the carrot, thinly slice the cucumber and red bell pepper, and thinly slice the green onions. Place all prepared vegetables and cilantro in a large mixing bowl.

Toast peanuts (if using)

Place the peanuts in a dry skillet over medium heat. Stir frequently and toast 3–5 minutes until fragrant and lightly browned. Transfer to a plate to cool, then roughly chop if whole. Reserve for sprinkling over the salad if using the peanut dressing or as garnish for the vinaigrette.

Toss the salad gently to combine just before serving so ingredients remain crisp. Keep chilled until ready to dress.

Thai Ginger Vinaigrette

Mix vinaigrette

In a medium bowl or jar, combine the grated ginger, minced garlic, soy sauce, rice vinegar, fresh lime juice, and honey. Whisk or shake until honey dissolves. Slowly stream in the neutral oil while whisking to emulsify. Stir in sesame oil, chopped cilantro (if using), salt, and black pepper. Taste and adjust: add more lime for acidity, honey for sweetness, or soy for saltiness.

Refrigerate vinaigrette up to 3 days in an airtight container. Bring to room temperature and whisk again before using.

To dress the salad: drizzle about 2–3 tablespoons vinaigrette per 4 servings (adjust to taste). Toss gently until evenly coated.

Peanut Dressing (alternative)

Make peanut dressing

In a small bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice, honey, grated ginger, sesame oil, and sriracha if using. Whisk while gradually adding warm water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency (about 2 tablespoons total). Taste and adjust seasoning — add more lime for brightness, soy for salt, or water to thin.

Store leftover peanut dressing refrigerated up to 4 days. Stir well before using if separation occurs.

To dress the salad: toss the salad with 2–3 tablespoons peanut dressing for every 4 servings, then sprinkle toasted peanuts on top for texture.