We enjoy salads in our family and are always trying out new combinations, dressings, and vegetables. The latest (pictured above) is the easiest yet most popular one yet . . . very few leftovers!
The Dressing is easy and most people will have the ingredients already around the house.
Peanut Butter Thai Dressing
1/2 cup creamy peanut butter
4 tablespoons sesame oil
4 tablespoons soy sauce
4 tablespoons rice vinegar
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne
1/2 teaspoon chili flakes
Juice of three or four limes
Dressing a little too thick for you? Just thin with adding a bit of water.
Combine all the ingredients in a container you can seal and mix until smooth. Refrigerate until needed. It keeps well for a day or two.
Salad
1 cup shredded carrots
1 red bell pepper thinly sliced
1 green bell pepper thinly sliced
1 1/2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup sliced cauliflower
1 cup broccoli broken down into small florets
1/4 – 1/2 cup chopped, fresh cilantro
1/2 cup finely sliced green onion (used the white and green part)
1/2 cup sliced almonds
Prepare all your vegetables (You can add/substitute for other favorites) in a large serving bowl. When ready to serve, drizzle the dressing generously over the top of the salad ingredient and toss to coat evenly.
When we have guests, I like to bring the bowl to the table before using the dressing so everyone can see the pretty variety of salad ingredients and then
toss with the dressing just before everyone helps themselves.
We try to avoid too many carbs so often serve this with Cashew Chicken or a Spicy Beef stir fry. With all the produce and the rich dressing, no one misses a
side of rice . . . although no stopping you if you want to add that to the dinner plate, too!
Crazy Quilts, Catholics & Cookies 