September 14, 2014

asian salad with peanut dressing

  I may or may not have a thing for Asian salads... they are crunchy, sweet, and just taste fresh.  I love them.  Add cilantro... I love them even more.

This is delicious by itself as a main dish or if you would prefer to add meat it would be great with some grilled teriyaki chicken or shrimp, like this recipe from, Teriyaki Marinade (however I would suggest replacing the soy sauce with Bragg's Liquid Aminos). 

Servings 4-6
Total time 30 minutes


for the dressing
  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 1 lime, juiced (about 2 tablespoons)
  • 3 tablespoons olive oil
  • 1 tablespoon Bragg's Liquid Aminos, or soy sauce
  • 2 tablespoons honey
  • 2-1/2 tablespoons sugar
  • 2 garlic cloves
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

for the salad
  • 1/2 head of green cabbage, shredded (you can also use coleslaw mix in place of the cabbages)  
  • 1/2 head purple cabbage, shredded
  • 1 large carrot, julienned or shredded
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 English or 2 regular cucumbers, halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 1 bunch green onions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro


 For the 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.

For the salad, combine all of the ingredients in a large bowl and toss to combine. Season to taste with salt (I added another 1/2 teaspoon).


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