The hot weather continues and so do my offerings of cool meals with salad. This is a wonderful crunchy veggie filled salad that is serve with a peanut sauce. I will be serving it with spring rolls made with rice papers. More on that in another post. If peanut sauce is not your thing, this could be served with a purchased asian sesame dressing. Your choice.
- 2 cups baby spinach leaves or other greens, washed, and dried
- 1 large carrot, shredded
- 1 red bell pepper, thinly sliced
- 1/4 red onion, thinly slicedor diced
- 1/2 pound sugar snap peas
- 1/2 large cucumber or 1 small cucumber, thinly sliced
- 1/2 cup roasted peanuts, chopped in half
- 1 tablespoon sesame seeds toasted
- 1/4 cup rice wine vinegar
- 1 teaspoon chopped fresh ginger or 1/2 teaspoon powdered ginger
- 2 tablespoons soy sauce (use gluten free Tamari soy sauce for gluten free version)
- 1 tablespoon honey (or more, if you like it sweeter)
- 3 tablespoons toasted sesame oil
- 1/4 cup vegetable oil
- 3 tablespoons creamy peanut butter
- 2 tablespoons sesame seeds, toasted
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