Thai Salad with Peanut Dressing
Why I Love This Recipe
FEATURING: Lettuce, carrots (and/or beets), cucumbers (and/or rabioles), tomatoes, peas and/or green beans (optional), green onion, jalapeño (optional), and cilantro (optional).
A simply delectable salad... and dressing!
Ingredients You'll Need
THAI PEANUT DRESSING
1/4 cup crunchy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil (ex: sunflower)
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons maple syrup (you can add a bit more, to taste but I never do)
2 garlic scapes (or 2 garlic cloves), roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes (or 1/4 jalapeño pepper, chopped finely)
2 tablespoons fresh cilantro leaves (optional)
4 cups chopped lettuce
1-2 carrots (and/or 1 beet), shredded
1 sweet pepper, thinly sliced into bite-sized pieces (optional)
1 small-medium cucumber, quartered lengthwise, seeded and thinly sliced
1 cup sugar snap peas (or beans), chopped
2 medium green onions, thinly sliced (optional)
1/2 cup loosely packed chopped fresh cilantro (optional)
DRESSING: Combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
SALAD: Combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.