Thai Salad Recipe

Prepare the napa and arugula

Trim and discard any coarse outer leaves from the napa cabbage. Thinly slice the napa crosswise into 1/4-inch ribbons until you have about 4 cups. Rinse and spin or pat dry. Add the napa to a large mixing bowl. Rinse arugula and spin dry; add 2 cups of arugula to the bowl and gently toss with your hands to combine.

Slice scallions and carrot

Trim root ends of the scallions and slice thin on the diagonal into 1/4-inch pieces (white and green parts). Peel the carrot and using a julienne peeler or mandoline, cut into matchsticks about 2-3 inches long. Add scallions and carrots to the bowl with the greens.

Prepare pineapple and peanuts

If using fresh pineapple, core and dice into 1/2-inch pieces to measure 1 cup. Roughly chop roasted peanuts to small, bite-size pieces and reserve 2 tablespoons for garnish. Add the diced pineapple and the remaining peanuts to the salad bowl.

Add crunchy noodles and herbs

Immediately before serving, add 1 cup crispy chow mein noodles to the bowl (reserve a small handful for topping if you prefer extra crunch) and 1/4 cup roughly chopped cilantro. Toss gently to combine with the prepared vegetables and fruit.

In a small bowl or jar, combine 1 teaspoon white miso paste and 1 tablespoon warm rice vinegar (from the 2 tbs) and whisk until smooth; this helps dissolve the miso. Add 3 tablespoons light soy sauce, the remaining rice vinegar (1 tbs), 1 tablespoon fresh lime juice, 1 teaspoon sesame oil, 3 tablespoons neutral oil, 1 teaspoon honey (or palm sugar), 1 minced garlic clove, 1 teaspoon grated fresh ginger, and 1/4 teaspoon red pepper flakes if using.

Whisk or shake vigorously until the dressing is emulsified and smooth. Taste and adjust: add a little more honey for sweetness, lime for acidity, or soy for saltiness. If dressing seems too thick, whisk in 1–2 teaspoons water to reach desired consistency.

Let the dressing sit at room temperature for 5 minutes to allow flavors to meld; if made ahead, refrigerate up to 3 days and bring to room temperature and whisk again before using.

Right before serving, pour about 3–4 tablespoons of the soy‑miso vinaigrette over the salad (reserve additional dressing on the side). Toss gently but thoroughly so all components are lightly coated. Add more dressing, 1 tablespoon at a time, to taste.

Transfer the tossed salad to a serving bowl or individual plates. Sprinkle the reserved chopped peanuts and reserved handful of chow mein noodles on top for extra crunch. Garnish with additional cilantro sprigs and an extra squeeze of lime if desired.

Serve immediately so the chow mein noodles remain crisp. Leftovers can be stored in an airtight container with dressing separate for up to 24 hours (greens will wilt if dressed and stored).