New American Plate Challenge

Thai Salad Bowl with Curried Peanut Dressing

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Weekly Recipe
Serves 4

The key to a good veggie bowl is filling it with ingredients that pack flavor and texture.  Top it with dressing that is slightly spicy and offers amazingly flavorful, makes it even more satisfying.


Ingredients

  • 1 Tablespoon
    green curry paste
  • 1/4 Cup
    natural peanut butter
  • 1 Teaspoon
    chopped, fresh ginger
  • 2 Teaspoons
    honey
  • 2
    cloves garlic, chopped
  • 1/4 Cup
    cilantro, lightly packed
  • 2 Tablespoons
    fresh squeeze lime juice
  • 2 Tablespoons
    olive oil
  • 2 Tablespoons
    water
  • salt, to taste
  • 4 Cups
    lettuce, washed and chopped (romaine or hearty baby lettuces work well)
  • 2 Cups
    shredded cabbage, washed
  • 1
    red bell pepper, washed, cored and thinly sliced
  • 4
    green onions, white and light green parts only, washed and thinly sliced
  • 1 Cup
    loosely packed cilantro leaves
  • 1/4 Cup
    peanuts, roughly chopped
  • 2 Cups
    shredded carrots, washed
  • 2 Cups
    cooked quinoa

Instructions

  1. For the salad dressing: Combine curry paste, peanut butter, ginger, honey, garlic, 1/4 cup cilantro, lime juice, olive oil, water and salt in a blender or food processor and puree until smooth. Note – alternatively, ingredients can be whisked together in a small bowl.

  2. To make the salad: Place the lettuce in the bottom of a large mixing bowl. Add remaining ingredients and the salad dressing and toss to coat.

  3. Alternatively, salad can be served in a large bowl or on a platter and dressing can be served on the side.

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