During the hot days of summer, I barely touch the oven or if I’m being honest, the stove. Most of my meals are either salads or random odds and ends from the fridge thrown onto a plate, and served with a crusty baguette. Once upon a time when I still ate dairy, cheese plates were defiantly a favorite in my household as well.
Now that we are getting into June, the temps are inching high and higher in Seattle. I can defiantly see this Thai Chopped Salad with Peanut Sauce in daily rotation. Once because its downright delicious and two because it comes together in five minutes.
I didn’t provide exact measurements for the salad but a loose guide instead. It’s really what you have in the crisper drawer, although I would recommended that you stick to sturdier vegetables like brussel sprouts, red cabbage or broccoli. Let’s talk about the peanut sauce real quick: it’s creamy, salty and has tons of umami flavor from the fish sauce. Make extra – trust me you won’t regret it.
If you decide to take a chance on this Thai Chopped Salad with Peanut Sauce, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- brussel sprouts, shaved
- red cabbage, chopped
- green cabbage, chopped
- jicama, chopped
- green bell pepper, chopped
- radish, chopped
- 1 cup cashews, raw and unsalted
- ¼ cup natural peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- ½ teaspoon fish sauce or soy sauce
- In a large bowl, mix together all the vegetables and sprinkle with cashews.
- For the dressing: Whisk together all the ingredients through fish sauce. Taste and adjust to your liking. Slowely add in water, until the mixture is smooth and drizzable. Pour over salad and toss to coat. Serve.