I have found it’s really not hard for me to resist being tempted to go to restaurants ($$) if I have what we’re eating planned and all the ingredients are on hand. #mealplanning. So when I’m craving some thai that would be a short drive away and cooked by someone else, (but also twice as expensive), I throw together this awesome chopped salad. Dining out temptation: overcome. A fun night at home together with this food: achieved.
Thai Chopped Salad
Serves six
1/2 cup canola oil
1/3 cup soy sauce
1/4 cup peanut butter
1/4 cup rice wine vinegar
1/4 cup lime juice
2 tablespoons honey
1 tablespoons sriracha
1 teaspoon garlic powder
1 head napa cabbage, chopped
1 bunch kale, shopped
1/2 cup cilantro, chopped
1 red pepper, diced
3 carrots, peeled into ribbons
1 mango, diced
1/2 cup peanuts, chopped
Whisk together canola oil, soy sauce, peanut butter, rice wine vinegar, lime juice, honey, sriracha, and garlic powder.
Toss napa cabbage, kale, and cilantro in dressing. Top with red pepper, carrot, mango, and peanuts.
- ½ cup canola oil
- ⅓ cup soy sauce
- ¼ cup peanut butter
- ¼ cup rice wine vinegar
- ¼ cup lime juice
- 2 tablespoons honey
- 1 tablespoons sriracha
- 1 teaspoon garlic powder
- 1 head napa cabbage, chopped
- 1 bunch kale, shopped
- ½ cup cilantro, chopped
- 1 red pepper, diced
- 3 carrots, peeled into ribbons
- 1 mango, diced
- ½ cup peanuts, chopped
- Whisk together canola oil, soy sauce, peanut butter, rice wine vinegar, lime juice, honey, sriracha, and garlic powder.
- Toss napa cabbage, kale, and cilantro in dressing. Top with red pepper, carrot, mango, and peanuts.
Adapted from The Wicked Noodle.
