Thai Salad with Peanut Dressing

Thai Salad with Peanut Dressing
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 6 baby carrots, peeled
  • 3 tablespoons water
  • 1 teaspoon dark sesame oil
  • 1 teaspoon grated peeled fresh ginger
  • ½ cup fresh bean sprouts
  • + 29 more ingredients
    • 2 tablespoons fresh mint leaves
    • Salad:
    • Salad:
    • 2 cups mixed baby salad greens
    • 2 teaspoons dry-roasted peanuts
    • 2 tablespoons vertically sliced red onion
    • 4 cherry tomatoes, quartered
    • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
    • 2 tablespoons fresh cilantro leaves
    • 1 tablespoon chopped green onions
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons vertically sliced red onion
    • 3 tablespoons water
    • 1 teaspoon dark sesame oil
    • ½ cup fresh bean sprouts
    • 2 tablespoons fresh cilantro leaves
    • 1 tablespoon low-sodium soy sauce
    • 1 tablespoon reduced-fat peanut butter
    • 1 tablespoon reduced-fat peanut butter
    • 1 tablespoon chopped green onions
    • Dressing:
    • Dressing:
    • 2 cups mixed baby salad greens
    • 2 teaspoons dry-roasted peanuts
    • 6 baby carrots, peeled
    • 1 teaspoon grated peeled fresh ginger
    • 2 tablespoons fresh mint leaves
    • 4 cherry tomatoes, quartered
    • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds. 2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.

View full recipe at My Recipes

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