Peanut Thai Salad

Peanut Thai Salad  Dinner of Herbs.jpg

Crunch, crunch, crunch.

You won’t be able to hear much more than that while you eat this salad, but it hardly matters.  It is so delicious that you cannot focus on anything other than the tangy-yet-faintly-sweet-with-a-touch-of-tartness of the peanut dressing.  Want to add a little more crunch?  Add a handful of peanuts.

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The dressing doesn’t really need measurements–just keep tasting it and adding different seasonings to taste.  Some people like the garlic to be stronger, some like for the lime juice to shine through…and some want almost pure, unadulterated peanut butter.  Personally, I like to focus on the ginger.

Pre-mix.
Pre-mix.
Mixed!
Mixed!

As long as you use the dressing sparingly (and a little truly goes a long way) this is a very healthy meal.  Pair it with some chicken or fish to make a full meal.

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The Recipe

Ingredients

Salad

1/3 small green cabbage, shredded

2 small carrots, julienned

1 medium broccoli with stem, shredded

1 small cucumber, sliced thinly

1/2 c edamame

Dressing

1/3 c peanut butter

1 1/2 Tbsp low-sodium soy sauce

2 tsp rice vinegar

1 Tbsp lime juice

1 1/2 Tbsp canola oil

ginger

garlic powder

cilantro

red pepper flakes

Servings: 4-5

Toss together the ingredients for the salad in a large bowl.  In another, smaller bowl, combine the ingredients for the dressing and stir together until well combined.  Top the vegetable salad with as much dressing as desired, and toss.  Enjoy!

Not as beautiful, stirred together.  But oh-so-delicious.
Not as beautiful, stirred together. But oh-so-delicious.
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8 thoughts on “Peanut Thai Salad

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