Thursday, June 9, 2011

Thai-Style Peanut-Cabbage Salad

This is a fantastic summer salad. I love that it has a slight Thai-flavored "kick", and I'm always a fan of peanuts and fresh basil. The recipe comes from Relish Magazine, and you can print it here.

Thai-Style Peanut-Cabbage Salad

Dressing:
1/2 cup brown sugar
2 T water
4 garlic cloves, peeled and chopped
1/2 tsp. red pepper flakes
2 T soy sauce
1/4 cup lime juice
2 T peanut oil
1 tsp. finely grated fresh ginger
1/2 tsp. salt

Salad:
1/4 lb. blanched green beans
4 cups baby spinach
2 cups slivered green cabbage
3 green onions, sliced
1/2 red bell pepper, slivered (I diced mine.)
2/3 cup chopped dry roasted peanuts
1/4 cup chopped basil or mint (optional)
1 1-ounce package roasted vegetable chips or sweet potato chips, lightly crushed

To make the dressing, combine brown sugar, water, garlic, and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well.

To make the salad, toss together all salad ingredients except peanuts, basil or mint and vegetable chips. Immediately before serving, drizzle about 2/3 of the dressing over the salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table. Serves 4-6.

4 comments:

  1. Oh yummo - this is a must try!!!

    ReplyDelete
  2. This is right up my alley. I'm printing it off to try when we're at the beach next week.

    ReplyDelete
  3. Oh yummy! We love Thai anything -- even our kids ask for Thai curry now -- so I'm copying this one down for a summer meal!

    ReplyDelete