This is not an authentic Thai salad in any way, since it follows none of the yam, tam, laab or pla rules that typically govern traditional Thai salads. This is a dinner salad with the peanutty flavors of Satay (and it also uses Thai noodles) so I took liberties with the name.
I am a big fan of dinner salads, but they need to be interesting and have many contrasting flavors, colors, textures and temperatures. This salad fits the bill and is very satisfying. Feel free to adapt to your likes, needs and fridge availability!
For the salad:
1 cup mixed greens ( I used baby spinach and crisp lettuce)
1/2 cup chopped red cabbage
1/2 cup cubed pineapple
1/3 block of firm tofu, cubed (shredded rotisserie chicken would be great here too)
1 carrot, peeled and julienned
1 cup Thai rice noodles, rehydrated in a bowl of water for an hour and well drained before using (these are available in the International food aisle of most supermarkets)
3 radishes, topped and tailed, and sliced into batons
1 hard-boiled egg, halved (optional)
2 Tbsps red or white onion, cut in half moons and caramelized in a pan with a tsp of vegetable oil (for garnish)
1 Tbsp mint (for garnish)
For the dressing:
2 Tbsps crunchy peanut butter
1 Tbsp coconut milk
2 tsps soy sauce
2 tsps fish sauce
2 tsps brown sugar
1 tsp rice wine vinegar
1/2 tsp Sriracha
Juice from one lime
1 Tbsp boiling water
Assemble your salad in your salad bowl.
Make the dressing: whisk the peanut butter and boiling water together in a bowl until combined.
Add the other ingredients and whisk to combine.
Check for seasoning -- you may want it sharper or spicier.
Drizzle over your salad before adding your egg and garnishes.