Crunchy Thai Salad

I should probably eat more salad.  When I do I enjoy it.  I like vegetables, I enjoy the crunch.  But, sometimes…well, it’s salad.  It doesn’t feel like a main course, it feels like an appetizer.  We’ve all had those meals where we ate a salad to be good, and then we’re left thinking, where the heck is the rest of my dinner?

This salad felt like a main course.  Not only are the portions nice and generous, but the crunch of the peanuts and wonton strips are very satisfying.  This is also a great salad for using up leftover stir-fry veggies if you have any, which I did.  If you want something more hearty, feel free to add chicken or shrimp or fried tofu, but honestly, I didn’t miss it with all of the other good stuff in this.

But forget about the vegetables.  The best part of this salad is the peanut-ginger dressing.  Good enough to eat with a spoon by itself, it made the salad irresistible.  I have a little left and I can’t wait to find something to dip in it for lunch.  Or…where’s my spoon?

Crunchy Thai Salad

Crunchy Thai Salad

1 small head romaine
1 small head napa cabbage
2 large carrots, cut into matchsticks
2 cups edamame, shelled
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 cup roasted peanuts
1 cup wonton strips

Toss lettuce, napa cabbage, carrots, edamame, cilantro and green onions in a large bowl.  Just before serving, top each serving with 1/4 cup peanuts and 1/4 cup wonton strips (at least) and drizzle (or drench) with peanut-ginger dressing (recipe below).  Makes 4 generous servings.

Peanut-Ginger Dressing

Peanut-Ginger Dressing

1/2 cup roasted peanuts
1/2 cup peanut butter
1 tbsp maple syrup
2 tbsp. soy sauce
2 tbsp. lime juice
1 tbsp. minced ginger
1 tsp. minced garlic

Combine all ingredients except water in a food processor or blender until smooth.  Drizzle in water until it’s the consistency you want.

 

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