Crunchy Peanut Thai Salad from Nili Stevens Inspired Living
In general, I feel fairly confident in the kitchen whipping up things here and there at will. But for whatever reason, when it comes to salad, I tend to reach for the same ol' boring version time and ...
In general, I feel fairly confident in the kitchen whipping up things here and there at will. But for whatever reason, when it comes to salad, I tend to reach for the same ol' boring version time and time again. I usually find that eating salad feels more like a chore than a choice, and often have to remind myself that there are delicious versions that far surpass my go-to spinach and tomato combo. Versions like this crunchy peanut thai salad, from Nili Stevens Inspired Living, that sounds so good, I could swear my mouth is watering.
Crunchy Peanut Thai Salad
|THE SALAD:||3 1/2 cups Napa cabbage, shredded|
|1 cup purple cabbage, shredded||1 cup carrots, shredded|
|1 cup prepared broccoli slaw||1 red bell pepper, thinly sliced|
|1 English cucumber, cut in half and thinly sliced||1 cup cooked and shelled Edamame|
|1/2 cup chopped fresh cilantro||2 scallions thinly sliced|
|FOR THE DRESSING:||1/2 cup natural creamy peanut butter|
|4 tbsp rice vinegar||4 tbsp fresh lime juice (approx. 2 limes)|
|6 tbsp canola oil||2 tbsp low sodium soy sauce|
|4 tbsp honey||2 tbsp sugar|
|4 garlic cloves, roughly chopped||2 inch pieces of ginger, peeled and roughly chopped|
|1/2 tsp red pepper flakes||4 tbsp fresh cilantro leaves|
FOR THE SALAD:
Combine the slaws and place them on a platter
Start layering the rest of your veggies for a pretty presentation.
FOR THE DRESSING:
Combine all ingredients, with the exception of cilantro, in a blender and blend until smooth.
Add the cilantro and pulse a few times until combined.
Pour over your prepared salad, or serve on the side.