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7-Layer Overnight Thai Salad

7-Layer Overnight Thai Salad

Recipe Details

YIELD: 6 servings

PREP TIME: 20 minutes

TOTAL TIME: 8 hours 20 minutes

7-Layer Overnight Thai Salad


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.

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