Here’s an easy salad, perfect for weeknights when it’s too hot too cook. Use any mix of vegetables you have an hand, the crunchier the better! I used kohlrabi, radish, and sweet pepper. Carrots, daikon radish, watermelon radish, and cabbage would also work well. Thawed edamame adds protein and texture to this salad. If you’d like try adding grilled chicken, shrimp, or tofu. Cut all of the vegetables into bite size pieces. I tossed the crispy vegetables with the dressing and cilantro, then served them over the bed of lettuce. When all of the vegetables are tossed with the lettuce I feel like they get lost at the bottom of the serving bowl. Typically I dress the greens and add the other salad additions on top. This salad has a lot of crispy vegetables that stand up well to the lettuce, so I did the opposite with great results. An immersion blender makes quick work of the dressing, and if you like Asian style cooking, you probably have a lot of these ingredients on hand. If you don’t have an immersion blender, use a blender or food processor. Thai Peanut Salad serves 4
4 cups julienned crispy vegetables, like radish, cucumber, daikon radish, kohlrabi, cabbage, sweet or bell pepper, carrot, etc.
1 head lettuce, washed and dried, cut into bite size pieces
1 cup organic shelled edamame, thawed
1/2 cup chopped cilantro
For the Dressing:
1/4 cup natural unsweetened peanut butter
1/4 cup water 1 clove garlic, grated or minced
1 tablespoon grated ginger
1 tablespoon toasted sesame oil
1/2 tablespoon GF tamari or shoyu soy sauce
1 tablespoon rice vinegar
Optional: teaspoon of dried chilies or sriracha hot sauce
Blend the dressing ingredients with an immersion blender.
Taste and adjust consistency by adding water. You can also add more tamari if you prefer. Toss the julienned vegetables, cilantro, and edamame with the dressing in a large bowl. Divide the lettuce among four plates, and divide dressed vegetables among the plates or serve the whole salad on a large platter.
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