THAI CASHEW CHOPPED SALAD WITH A GINGER PEANUT SAUCE
INGREDIENTS
4 cups Romaine, chopped½ head red cabbage, chopped
½ cup sliced carrots
½ cup edamame, shelled
1 yellow bell pepper, chopped
1 red bell pepper, chopped
3 green onions, chopped
½ cup cashews (I used honey roasted)
Ginger Peanut Dressing:
⅓ cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
½ cup cashews (I used honey roasted)
Ginger Peanut Dressing:
⅓ cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
INSTRUCTIONS
- 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
- serve.
