Thai Peanut Satay Salad
Red cabbage, hearts of romaine, radicchio, red and yellow bell peppers, carrots, green onions and basil. Topped with chopped peanuts and satay vinaigrette.
I am always looking for ways to get my veggies in without fatty dressings filled with heavy cream and unhealthy added ingredients. I wanted a peanut sauce, but didn’t want to use peanut butter due to the saturated fat and calories in traditional peanut butter. Using peanut powder like P2B cuts the calories in half and it has no saturated fats. As my husband and I were enjoying this salad for dinner we enjoyed a good laugh about the fact we have nearly every ingredient in our house to make whatever we would like. If you ask, I most likely have the spice or herb you need. not sure if that makes us unique or in the same league as a crazy cat lady? Oh well, I will just shut up now and enjoy my salad.
Here is what you need for the satay vinaigrette:
3 Diced cloves roasted garlic
1 Tbs soy sauce (low sodium)
1 Tsp ginger
6 Tbs P2B peanut butter powder
8 Tbs water
2 Tbs honey
1/2 Tsp garlic chili paste (more of desired)
3 Tbs coconut cream (thick canned coconut milk)
1 Tbs apple cider vinigar
Mix all ingredients in a sauce pan and set stove to low heat. Stir frequently to prevent the sauce from burning or clumping. The final sauce should be thin enough to pour. If the sauce cooks for too long it will evaporate the water, causing it to thicken. To resolve, remove from heat and add a teaspoon of water and mix well.
For the salad you want Equal parts of each vegetable.
1 cup radicchio
1 cup heart of romain
1 cup red bell peppers
1 cup yellow bell peppers
1 cup red cabbage
1 cup grated carrots
1/4 cup fresh basil leaves
Diced green onions and peanuts for garnish.
Uniformly dice all the ingredients for the salad. This will prevent one ingredient over-powering another. Mix all the ingredients for your salad and top with satay sauce.
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