Thai Cashew Chopped Salad with a Ginger Peanut Sauce
Try this Thai Cashew Chopped Salad with a Ginger Peanut Sauce recipe, or contribute your own.
Try this Thai Cashew Chopped Salad with a Ginger Peanut Sauce recipe, or contribute your own.
- 1/2 cup sliced carrots
- 2 tablespoons rice vinegar
- 3 green onions chopped
- 2 tablespoons honey
- 2 teaspoon sesame oil
- 1 red bell pepper chopped
- 4 cups romaine chopped
- 1/2 head red cabbage chopped
- 1/2 cup edamame shelled
- 1 yellow bell pepper chopped
- 1/2 cup cashews (i used honey roasted)
- ginger peanut dressing:
- 1/3 up peanut butter
- 3 teaspoons freshly grated ginger
- water to thin
- Carbohydrate 17.544858334315 g
- Cholesterol 0 mg
- Fat 1.88598333331812 g
- Fiber 4.12664574876243 g
- Protein 2.48046874996762 g
- Saturated Fat 0.285652499995881 g
- Serving Size 1 1 Serving (217g)
- Sodium 32.508750000304 mg
- Sugar 13.4182125855525 g
- Trans Fat 0.199854166661818 g
- Calories 89 calories
Step-by-step
- 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. Toss.
- Drizzle on the ginger peanut sauce and serve.
Peanut butter anchors this entire dish, functioning simultaneously as the protein base, the fat component, and the thickener for the emulsion. Making nut-based dressings requires controlling viscosity carefully. Natural peanut butters separate easily, so use a homogenized style to prevent the dressing from breaking into an oily layer upon standing. Whisk the peanut butter, grated ginger, rice vinegar, sesame oil, and honey together before adding any liquid. Incorporate warm water precisely one tablespoon at a time. This step prevents lumping and ensures the dressing coats the greens evenly rather than pooling at the bottom of the bowl. Fresh ginger packs significantly more punch than ground varieties, so grate it on a microplane to release maximum aromatics without fibrous strings. Scaling this recipe up or down requires precise math, but the vegetable components adapt easily to whatever quantities you have on hand. Halving the recipe demands only a quarter cup of peanut butter and one tablespoon of rice vinegar. Doubling the batch requires a wide mixing bowl to prevent bruising the romaine and red cabbage leaves during the toss. Romaine and cabbage maintain their structural integrity well when dressed, unlike delicate field greens that wilt instantly under heavy emulsions. Store dressed leftovers in an airtight container in the refrigerator for up to twenty-four hours. Raw bell peppers and carrots soften slightly overnight as they absorb the dressing, yielding a more relaxed, integrated texture by the second day. Toasting raw cashews in a dry skillet over medium heat for four minutes intensifies their natural oils and adds structural crunch that contrasts against the softened vegetables.
