Sweet and Spicy Roasted Peanut Crunch Salad with Creamy Ging

• 총 시간: 20 minutes

재료

For the Sweet and Spicy Roasted Peanuts:

1 cup raw peanuts

1 tablespoon avocado oil

1-2 tablespoons sriracha (depending on your spice tolerance; I used 2)

3 tablespoons honey

1/2 teaspoon salt

For the Creamy Ginger Sesame Dressing:

1/4 cup avocado oil

3 tablespoons creamy peanut butter

3 tablespoons fresh lime juice

1 1/2 tablespoons honey

1 tablespoon unseasoned rice vinegar

1 tablespoon tamari

2 teaspoons fresh ginger, grated or minced

1 clove garlic

1 teaspoon sesame oil

For the salad:

4 cups napa cabbage, shredded

3 cups cooked chicken, shredded

2 cups red cabbage, shredded

1 cup carrot, shredded

1 cup edamame, cooked and shelled (I use frozen shelled)

1/2 cup green onion, thinly sliced

1/2 cup cilantro, chopped

1 tablespoon sesame seeds

방향

Make the peanuts:

Preheat the oven to 350.

To a small bowl, add the peanuts, avocado oil, sriracha, honey, and salt and toss to combine.

Add the peanuts to a parchment-lined baking sheet in a single layer and roast for 20 minutes. Remove from the oven and allow to cool before tossing (the peanuts will harden as they cool).

Make the dressing:

In a small blender or food processor, add all of the dressing ingredients and blend until smooth. Set aside.

Assemble the salad:

To a large serving bowl, add the two cabbages, shredded chicken, carrots, edamame, green onion, cilantro, and cooled roasted peanuts. Gently toss with the dressing and then sprinkle with sesame seeds. Enjoy!

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