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Monday, June 29, 2015

Crunchy Asian Salad with Peanut Sauce

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
Combine all ingredients.  Toss with purchased Asian dressing or try this peanut dressing:
  • 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 
Combine all ingredients, whisking well or shaking in a bottle or jar.

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