Thai-Style Peanut Cabbage Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A spicy, crunchy salad with peanuts not peanut butter. If you are like me and don't like raw garlic, you can saute it for 30 seconds to a minute before using. It just seems to get too intense for my taste if allowed to sit for any amount of time. Ingredients:
1/3 cup brown sugar |
2 tablespoons water |
4 garlic cloves, peeled and chopped (not pressed) |
1/2 teaspoon red pepper flakes |
2 tablespoons soy sauce |
1/4 cup lime juice |
2 tablespoons peanut oil |
1 teaspoon fresh ginger, grated |
1/4 teaspoon salt |
1/4 lb green beans, blanched |
4 cups baby spinach |
2 cups green cabbage, thinly sliced |
3 green onions, sliced |
1/2 red pepper, slivered |
2/3 cup dry roasted peanuts, rough chopped |
1/4 cup basil, chopped (optional) |
1 (1 ounce) package roasted vegetable chips (such as terra) or 1 (1 ounce) package sweet potato chip, lightly crushed (such as terra) |
Directions:
1. To make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well. Or you can whisk the ingredients in a medium bowl.
2. To make the salad, toss together all salad ingredients except peanuts, basil, and vegetable chips.
3. Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table.
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