Peanut Dressing

Once upon a time, my cousin who lives in the Dallas, Texas area made a great salad dressing and I have been craving it ever since. Then, recently I had it at a friend’s house in Switzerland. From that night on, I have been searching for the perfect Peanut Dressing. I have finally found it, Thank God! Since it is so great, I figured that I should share it with my readers. This recipe comes with a whole salad recipe and would be perfect for a summer evening dinner out on the balcony or out on the patio. This recipe is taken from “Once Upon A Chef” at onceuponachef.com.

Jennifer Segal writes…..This recipe was inspired by the popular Thai Crunch Salad served at California Pizza Kitchen. It’s made with crisp Napa cabbage, crunchy vegetables and edamame but it’s the creamy peanut dressing — flavored with ginger, garlic, lime and honey — that makes it so good. I guarantee you’ll want to put it on everything! You can serve this salad as a light lunch or pair it with grilled chicken for a more substantial meal……..http://www.huffingtonpost.com/jennifer-segal/thai-crunch-salad-with-pe_b_3622361.html

thai-crunch-salad-peanut-dressing

Thai Crunch Salad with Peanut Dressing

Print Recipe

Servings: 4
Total Time: 30 Minutes

Ingredients

For the Thai Peanut Dressing

  • 1/4 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
  • 2 tablespoons honey
  • 2-1/2 tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

For the Salad

  • 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro

Instructions

  1. For the dressing, combine all of the ingredients except for the cilantro in a blender 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.
  2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.

http://www.onceuponachef.com/2013/07/thai-crunch-salad-with-peanut-dressing.html

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