#peanutdressing

[saltandlavenderblog]

Thai chicken salad with a peanut-lime-ginger dressing.

RECIPE: http://www.saltandlavender.com/thai-chicken-salad-peanut-dressing/

[yumyummyyums]

Thai salad with peanut dressing

[endinburningflamesorparadise]

The steamed aubergines in this vegan dish are soft and covered in a creamy peanut dressing. There is just the right amount of sweetness from the maple syrup, sourness from the rice vinegar, and saltiness from the peanut butter. It's also quick and easy to make!

Ingredients: 2 medium-sized aubergines. 1/4 cup smooth peanut butter. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 clove garlic, minced. 1 teaspoon grated ginger. 1 tablespoon water. Sesame seeds, for garnish. Fresh cilantro, for garnish.

Instructions: Cut the aubergines into rounds that are 1/4 inch thick. For 8 to 10 minutes, steam the aubergine slices until they are soft. Mix peanut butter, soy sauce, rice vinegar, maple syrup, garlic, ginger, and water in a small bowl with a whisk until the mixture is smooth. Place the steamed aubergine slices on a plate ready to serve. Cover the aubergines with the peanut dressing. Before serving, sprinkle with sesame seeds and fresh cilantro.

Prep Time: 15 minutes

Cook Time: 10 minutes

Barb Round

[dauwhe]

A filling and tasty salad with spicy chicken, fresh vegetables, and a peanut butter dressing. Just right for a quick and healthy meal.

Ingredients: 2 cups cooked chicken breast, diced. 2 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red bell pepper, thinly sliced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro leaves. 1/4 cup roasted peanuts, chopped. 1/4 cup peanut butter. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons honey. 1 tablespoon sriracha sauce. 1 clove garlic, minced. 2 tablespoons water. Salt and pepper to taste.

Instructions: Put the chopped peanuts, mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro leaves in a large bowl. Put peanut butter, soy sauce, rice vinegar, honey, sriracha sauce, minced garlic, and water in a different bowl. Use a whisk to mix the ingredients well. If the dressing is too thick, you can thin it out by adding more water. Add salt and pepper to taste to the diced chicken breast. Add a few tablespoons of the peanut dressing and toss the chicken with it until it is well covered. Add the chicken that has been dressed to the salad and mix it all together gently. Spread the salad out on plates, drizzle with more peanut dressing, and top with extra chopped peanuts and cilantro leaves. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

OS Komen

[relax-be-breathe]

This Low Carb Spring Roll Salad is a healthy and delicious alternative to traditional spring rolls. It's packed with fresh vegetables, herbs, and a sweet peanut dressing that adds a burst of flavor. You can also add cooked chicken for extra protein. Perfect for a light lunch or dinner.

Ingredients: 4 cups mixed salad greens. 1 cup shredded carrots. 1 cucumber, thinly sliced. 1 red bell pepper, thinly sliced. 1 cup bean sprouts. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup unsalted peanuts, chopped. 1/4 cup sesame seeds. 2 boneless, skinless chicken breasts, cooked and sliced optional. For the Sweet Peanut Dressing:. 1/4 cup creamy peanut butter. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons lime juice. 2 tablespoons water. 1 tablespoon sesame oil. 2 teaspoons minced ginger. 2 teaspoons honey or a low-carb sweetener. 1 clove garlic, minced.

Instructions: In a large salad bowl, combine the mixed salad greens, shredded carrots, cucumber, red bell pepper, bean sprouts, cilantro leaves, and mint leaves. If using chicken, add the sliced cooked chicken on top of the salad. In a separate bowl, whisk together all the ingredients for the Sweet Peanut Dressing until well combined. Drizzle the Sweet Peanut Dressing over the salad. Sprinkle chopped peanuts and sesame seeds on top of the salad. Toss the salad gently to coat the ingredients with the dressing and garnish with additional cilantro and mint leaves if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Grindhouse Eatery

[ducksketches]

This Crunchy Asian Salad with Peanut Dressing is a refreshing and flavorful dish that's perfect for a light and satisfying meal. The combination of fresh vegetables, herbs, and a creamy peanut dressing creates a harmonious blend of textures and flavors.

Ingredients: 2 cups shredded Napa cabbage. 1 cup shredded carrots. 1 cup thinly sliced cucumber. 1/2 cup red bell pepper, thinly sliced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped roasted peanuts. 1/4 cup sliced green onions. 1/4 cup crispy fried noodles. 1/4 cup sesame seeds. 1/2 cup cooked and shredded chicken breast optional.

Instructions: In a large bowl, combine the Napa cabbage, carrots, cucumber, red bell pepper, cilantro, and mint. In a separate small bowl, whisk together the peanut dressing ingredients. Pour the peanut dressing over the salad and toss well to coat. Top the salad with roasted peanuts, green onions, crispy fried noodles, and sesame seeds. If desired, add cooked and shredded chicken breast to the salad for extra protein. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mental Health Expert Online

[wants-wishes]

A light and nutritious Skinny Vegan Quinoa Bowl loaded with colorful veggies and topped with a flavorful Thai Peanut Dressing. This vibrant bowl is not only visually appealing but also a delicious and satisfying meal for any time of the day.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup shredded carrots. 1 cup red cabbage, thinly sliced. 1 cup edamame, shelled. 1 avocado, sliced. 1/4 cup cilantro, chopped. 1/4 cup peanuts, chopped. Lime wedges for serving.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature. In serving bowls, assemble the quinoa, shredded carrots, red cabbage, edamame, avocado slices, cilantro, and chopped peanuts. Drizzle with Thai Peanut Dressing see below and toss gently to combine. Serve with lime wedges on the side for an extra burst of flavor.

Prep Time: 15 minutes

Cook Time: 20 minutes

Green Island Painting

[onceuponahobbit]

A tasty and refreshing Thai-style salad with grilled chicken, a mix of fresh herbs and vegetables, and a spicy peanut dressing on top.

Ingredients: 2 chicken breasts, grilled and sliced. 1 head romaine lettuce, chopped. 1 cup shredded cabbage. 1 carrot, julienned. 1/2 cucumber, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup chopped mint. 1/4 cup chopped peanuts. 1/4 cup chopped green onions. 1/4 cup chopped red bell pepper. 1/4 cup chopped mango.

Instructions: In a large bowl, combine the chopped romaine lettuce, shredded cabbage, julienned carrot, thinly sliced cucumber, chopped cilantro, chopped mint, chopped peanuts, chopped green onions, chopped red bell pepper, and chopped mango. Add the sliced grilled chicken on top of the salad. Drizzle with peanut dressing before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

Jades Attic