Thai salad with peanut dressing (serves 4)
For the dressing:
- ½ cup canola oil
- ¼ cup rice vinegar
- 3 Tbsp soy sauce
- 3 Tbsp smooth peanut butter
- 1 ½ tbsp toasted sesame oil
- 1 Tbsp fresh lime juice
- 1 Tbsp mustard powder
- 1 ½ tbsp wilelaiki honey
- 1⁄2 Tbsp toasted sesame seeds
- 1 tsp. minced ginger
- 1 clove garlic, minced
- salt and black pepper, to taste
for the salad:
- ½ head Napa cabbage, cored and shredded
- ½ head romaine lettuce, shredded
- grilled salmon, chicken, or tofu for four people
- ½ cup loosely packed cilantro leaves
- ¾ cup mung bean sprouts
- 10 snow peas, julienned
- 4 scallions, thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 carrot, peeled and thinly sliced
- 1 cucumber, peeled, seeded, and thinly sliced
- 1 green chile, thinly sliced, for garnish
- Roasted crushed peanuts, for garnish
Instructions:
- In a small bowl or jar, stir together all the salad dressing ingredients until well mixed (or blend in a blender or food processor to make it extra smooth). Set aside.
- In a medium bowl toss cilantro, cabbage and lettuce until well mixed. Divide evenly between 4 plates. Top each plate with an equal amount of the snow peas, scallions, bell pepper, carrot, cucumber, bean spouts and chile. Garnish each with crushed peanuts. Add grilled salmon and desired amount of dressing and serve.
