Providing Kitchen Inspiration since 1915

7-Layer Overnight Thai Salad

Serves: 6

Cooking Time: 8

Preparation Time: 0:20



  • 2 red bell peppers, thinly sliced
  • 4 carrots, shredded
  • 4 large mangoes, peeled, pitted and diced
  • 2 hearts romaine lettuce, chopped
  • 1/2 head purple cabbage, thinly sliced
  • 1/2 cup finely sliced green onions
  • 1/2 cup fresh cilantro leaves

Creamy Peanut-Coconut Dressing

  • 1/2 cup olive oil mayonnaise
  • 1/3 cup coconut milk
  • 1/3 cup peanut butter, melted
  • 1 clove garlic, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar or honey
  • 1/4 cup fresh lime juice (from 2 limes)


  1. In a PYREX® ULTIMATE 7 CUP ROUND STORAGE DISH, neatly and evenly layer bell peppers, carrots, mangoes, lettuce and cabbage.
  2. In small bowl, mix dressing ingredients with whisk until smooth. Drizzle over salad.
  3. Sprinkle with onions and cilantro. Cover with lid. Refrigerate 8 hours or overnight but no longer than 24 hours.
  4. Serve with a large pair of salad tongs.

FLAVOR BOOST. For even more Thai flavor, try adding a layer of bean sprouts, or top with chopped fresh mint and sweet basil.

MAKE IT HOT. Add a little heat by mixing a dash of chili oil (found in most Asian sections of the grocery store) to the dressing (no more than 1/2 teaspoon!).

YUMMY ADD-ONS. Add even more crunch by topping the dressing with a layer of toasted coconut and roasted salted peanuts.

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