On one of my holidays in Thailand I fell in love with the thai cuisine and the fresh and crunchy salads that were so satisfying and bursting with flavour.
I recently stumbled across this Thai Cashew Chopped Salad recipe
with a ginger and peanut sauce dressing which took me back to my summer holiday and wonderful food adventures.
4 cups Romaine, chopped
½ head red cabbage, chopped
½ cup sliced carrots
½ cup edamame, shelled
1 yellow bell pepper, chopped
1 red bell pepper, chopped
3 green onions, chopped
½ cup cashews (I used honey roasted)
Ginger Peanut Dressing:
? cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
In a small bowl whisk together the peanut butter, honey, ginger, rice vinegar, and sesame oil.
Add water 1 Tablespoon at a time until you have your desired consistency.
In a large bowl, combine romaine, red cabbage, carrots, edamame, red and
yellow bell pepper, green onions, and cashews.
Drizzle on the ginger peanut sauce and serve.
Recipe and pic : Pinterest