Monday, April 6, 2015

It's Yummy Monday! Chinese Salad w/ Crunchy Peanut Ginger Dressing

I found this recipe on Pinterest from a blog called, http://www.carlsbadcravings.com/ --
SOOOOOO yummy!

CHINESE SALAD WITH CRUNCHY PEANUT GINGER DRESSING

 
PREP TIME
TOTAL TIME
 
Author: 
Serves: 6
INGREDIENTS
  • Salad
  • 1/2 small head Napa cabbage, chopped
  • 1/2 small head romaine lettuce, chopped
  • 1 red bell pepper, thinly sliced
  • 2 carrots, shredded
  • 1 heaping cup snow peas, ends cut off and julienned
  • 1/4 cup cilantro, coarsely chopped
  • 1/4 cup green onion, chopped

  • Garnish
  • 1 cup roasted peanuts, chopped
  • 1 package Top Ramen noodles, toasted and broken into pieces*
  • 1/4 cup fresh mint leaves, chopped
  • Limes

  • Optional
  • chopped pineapple
  • chopped mango

  • Crunchy Peanut Ginger Dressing
  • 1/2 cup crunchy peanut butter
  • ¼ cup water
  • ¼ cup canola oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger**
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon sriracha, more or less
INSTRUCTIONS
  1. Whisk together dressing ingredients in a medium bowl. Taste and season with additional salt, pepper and sriracha as desired.
  2. Add salad ingredients to a large bowl and toss to combine.
  3. Transfer to a serving platter/bowl and top with peanuts, Top Roman noodles and mint. Garnish with lime halves.
  4. Drizzle individual servings with dressing.
NOTES
*** To toast my Ramen noodles, I heat about one tablespoon olive oil in a skillet over medium heat and then brown the noodles until golden, stirring occassionally. It can be difficult to get an even color, so don't worry too much about it! 
**Even though fresh ginger is usually preferred, I actually prefer ground ginger in the dressing because you don't notice the texture

No comments:

Post a Comment