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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a fusion of an egg roll salad, pot stickers, and two dressings: peanut sauce dressing and sweet chili dressing. Pre-made frozen pot stickers work fine in this recipes. I'll post my recipe for home made soon. Ingredients:
12 potstickers prepared according to package or 12 home-made cooked and cut in half |
8 oz fresh mung bean sprouts (can work onkly if fresh are available |
1 cucumber , peeled , seeded (cut in half length ways and use a small spoon to scrape out the seedy center) and cut into small strips |
2 bundles of bean thread noodles, soaked in hot water for 15 minutes and drained, cut bundles once or twice |
1 head of lettuce, washed and shredded |
1/4 c chopped peanuts |
1 carrot shredded |
4 green onions 1/2 inch pieces |
dressing |
4 t creamy peanut butter (i like the natural type peanut butter) |
6 t water |
4 t rice vinegar |
1 teas sriraca style hot sauce |
2 teas soy sauce |
1 teas seasame oil |
2 t honey |
1 teas grated fresh ginger (a microplane works grate (ha hah)) |
sweet chili dressing |
1/2 c sweet chili sauce |
1/4 c water |
2 t lime juice |
1 t honey or sugar |
1 t chopped peanuts |
Directions:
1. In a large salad bowl layer from bottom to top:
2. lettuce
3. noodle
4. bean sprouts
5. carrots
6. cucumber
7. potstickers halves
8. green onion
9. peanuts
10. Make peanut sauce
11. Combine all ingredients and whisk until blended
12. Sweet chili sauce = combine all the ingredients and whisk together
13. Serve with dressings, they are good alone or together.
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