May 16, 2014

Thai Veggie Salad


If you don't like Thai food or peanuts, this is not the salad for you!  I happen to enjoy both. 

As much as I love regular salad for lunch, having it every day can get a little mundane.  So once in a while I like to switch things up a little.  This is what I came up with recently when I found myself in a lunchtime salad rut. 

Not only is this supper tasty, but it's also great for those looking for a meatless lunch/dinner option.  Veggies + protein + tons of flavor = perfect meal! 



Thai Veggie Salad

3 carrot, shredded
1/2 cucumber, cut into strips
1 red pepper, thinly sliced
2 cups red cabbage, shredded
2 cups sugar snap peas
2 bunches scallions, sliced
3/4 cup fresh cilantro, chopped
2/3 cups peanuts, chopped

Dressing:
1 tbsp Sriracha sauce
1/3 cup peanut butter or almond butter
3 cloves of garlic, or 3 tsp minced
1" piece fresh ginger, minced
1 tbsp sesame oil
3 tbsp low-sodium soy sauce
1/2 cup rice-wine vinegar

Combine all the salad ingredients in a large bowl.  Add the dressing ingredients to the bowl of a food processor and pulse until blended (you don't have to use a food processor, you can whisk together by hand but you'll need to mince the garlic and ginger first).  Add the dressing to the salad and stir well to combine. Makes about 4 servings.

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