Recipe of the Day (#ROTD)
A Kendall Oberto Recipe
Thai Crunch Salad with Peanut Dressing
Salads
Cook Time: 30 minutes Servings: Servings: 4 Source: onceuponachef.com
INGREDIENTS
FOR THE THAI PEANUT DRESSING:
¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
1 1/2 tablespoons honey
1 1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
FOR THE SALAD:
4 cups chopped Napa cabbage or shredded coleslaw mix
1 cup shredded carrots
1 cup snap peas, cut in 1 inch pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro
1/2 cup dry roasted peanuts, chopped
DESCRIPTION
This recipe came from a website called Once Upon a Chef and is inspired by a salad served at California Pizza Kitchen. The dressing is the key. I have modified this recipe to suite my taste, but use your creativity with whatever vegetables you prefer.
DIRECTIONS
For the dressing, combine all of the ingredients except for the cilantro in a blender or food processor and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. Garnish with chopped peanuts. Serve the dressing on the side so the salad doesn’t get soggy.
NOTES
Note, the photo pictured is a double recipe. To make this an entree add grilled chicken, cooked shrimp or try adding the Thai Chicken Meatballs.
NUTRITION
Per serving (4 servings)
Serving size: Approximately 2 cups
Calories: 282
Fat: 18 g
Saturated fat: 2 g
Carbohydrates: 28 g
Sugar: 17 g
Fiber: 6 g
Protein: 7g
Sodium: 505 mg
Cholesterol: 0 mg
Happy Eating!!
