| Cuisine: Oriental | Type: Salad | Serves: 6 |
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Source:
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https://www.feastingathome.com/thai-vegetable-crunch-salad/print/19865/ |
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Attributes:
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Book, Healthy, Vegetarian |
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Comments:
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The dressing would make a good satay sauce, we think. As you'll see, this recipe is more a guideline than a strict list of ingredients. Make it your own! |
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Serving Suggestions:
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This makes a nice accompaniment to the Grilled Indonesian Chicken Skewers found elsewhere. |
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Ingredients:
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4 cups shredded cabbage (green, purple or Napa) 1 cup shredded (or matchstick) carrots 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1–2 cups veggies of your choice- sliced cucumber, radish, matchstick kohlrabi, matchstick jicama, snap peas, grated turnips, shredded green papaya, or sliced mango. 1 cup chopped fresh herbs- mint, basil, or cilantro (a combo is nice) 1/2 cup-3/4 cup sliced scallions (or chives) sliced on the diagonal (or substitute thinly sliced red onion) 1/2 cup crushed roasted peanuts (or cashews) Dressing: 1 orange, both zest and juice (1 tbs. zest, 1/3 cup-1/2 cup juice) 1 lime, juiced (1/4 cup) 3 tbs. honey, maple, agave or brown sugar 2 garlic cloves 3 thin sliced disks of ginger (about 1 1/2 tablespoons) 1/4 cup olive oil 1 tbs. toasted sesame oil 1 tbs. soy sauce 1 tbs. rice vinegar 1/2–1 tsp. sambal (red chile paste) or sriracha sauce, to taste 1/2 tsp. salt, more to taste. 1/4 cup peanut butter (or roasted peanuts) |
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Instructions:
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1. Place cabbage, veggies, scallions and herbs (save a tablespoon for garnish) in a large bowl. Add peanuts, saving some for the top (or add right before serving). 2. Make dressing: Zest the orange and place in a blender, then squeeze the orange juice into the blender. Add the lime juice, honey, garlic, sliced ginger, olive oil, sesame oil, soy sauce, rice vinegar, sambal, and salt and all the rest of the ingredients except the peanuts (or peanut butter) into a blender. Blend until smooth. Finally add peanut butter (or peanuts) blend again, adding more to desired thickness. Taste, adjust salt, adding more if you like. 3. Dress the salad with some or half of the dressing--you may not need it all--tossing as you go, adding more if necessary. Refrigerate the salad, it likes to be nice and cold. 4. Garnish with remaining herbs and peanuts before serving. |
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Related recipes:
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None |
2025-02-06