Recipe: Thai Salad Dressing

  • Lee Anderson, head cook with Manna Community Kitchen, prepares a meal on Tuesday, June 9, 2020. Manna provides free meals for community members and shelters throughout the week. STAFF PHOTO/CAROL LOLLIS

For the Gazette
Published: 6/10/2020 1:26:56 PM

Manna Community Kitchen loves to use this dressing on top of our Thai Beef Salad or served with soba noodles (hot or cold). I received this recipe from my late friend Geoff Kiteley, a chef at the former Green Street Cafe in Northampton. 


1/3 cup rice wine vinegar

1/3 cup salad oil

3 tbsp soy sauce

½ cup peanut butter (add more if it’s not thick enough for your liking)

¼ of a bunch, lemon grass or cilantro

1 tbsp crushed red pepper (add more to accommodate your spice level)

Garlic cloves (add as much as you'd like, then double it)

2- or 3-inch piece of finely chopped ginger


Put all ingredients into a blender and blend until smooth.

This dressing is great to use right away, but the longer it has to sit the more the red pepper and ginger influences  the rest of the ingredients.

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