THAI CRUNCH SALAD WITH PEANUT DRESSING
Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.
Provided by Jennifer Segal
Categories Salads
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- 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. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg
THAI PEANUT SALAD CUPS
These Thai Peanut Salad Wonton Cups are the perfect appetizer or light lunch! They feature a delicious Thai-inspired peanut dressing over shredded veggies, topped with crushed peanuts, all in a crispy wonton shell! They're easy to make and they're the perfect healthy party recipe!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Appetizer
Time 30m
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray and place 2 wonton wrappers inside each muffin cup, making sure to offset the corners to create a "flower" pattern. Push the wrappers down into the muffin cups. Bake at 350 degrees for about 10-13 minutes or until the cups are crispy and slightly browned. Let them cool in the muffin tin until they reach room temperature and then remove them to a wire rack or serving platter.
- Combine the peanut butter, rice vinegar, lime juice, oil, soy sauce, honey, minced garlic, grated ginger, salt and red pepper flakes in a small bowl and whisk very well until combined. Set the dressing aside.
- Add the shredded cabbage and carrots to a large bowl. I like to use a pre-washed bag of coleslaw mix for this recipe when I'm in a hurry and it always works really well. My favourite is a mix of green cabbage, red cabbage and shredded carrots because the colours are gorgeous and the flavour combination is perfect for this recipe. If you'd rather use fresh cabbage and carrots and shred them yourself, go for it!
- Pour the dressing over the cabbage mix and toss well to coat.
- Spoon the cabbage salad into the cooled wonton cups and arrange them on a serving tray or platter.
- Top them with the sliced green onions and crushed peanuts and serve immediately!
Nutrition Facts : ServingSize 1 serving, Carbohydrate 16 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 251 mg, Fiber 2 g, Sugar 5 g, Calories 116 kcal
LETTUCE WITH PEANUT DRESSING AND WONTON CRISPS
I adopted this recipe from a recipe book, I got from the library. MashaAllah! This is the best salad I have ever had--especially the sauce, it is so yummy.
Provided by afsah2006
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the peanut dressing by combining the peanut butter, coconut milk and sugar in a small saucepan. Stir over a low heat just until blended.
- Remove the pan from the heat, stir in the lemon juice and Tabasco sauce, then season with salt and pepper to taste. Set a aside and leave to cool to room temperature.
- Separate the wonton wrappers, restack them and cut into four.
- Heat the oil in a deep saucepan or wok. When hot, add the wonton wrappers about few at a time and fry until browned. Lift them out of the oil using a slotted spoon and drain on a kitchen paper. ***Note:: the wontons will be fried very quickly take care not to burn them).
- Arrange the lettuce leaves on serving plates. Drizzle with half of the peanut dressing and scatter the cucumber, tomatoes and eggs on top. Spread the crisps on the top and lastly add the rest of the peanut dressing all over the salad (especially the crisps).
Nutrition Facts : Calories 161.9, Fat 8.9, SaturatedFat 6.2, Cholesterol 1.4, Sodium 148.6, Carbohydrate 17.1, Fiber 2.4, Sugar 4.9, Protein 5.2
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