Tag: peanut dressing

Asian Dishes · Salads

Thai Quinoa Salad with Peanut Dressing

cathysmahaLeave a comment

Thai flavors are so delightful that I can’t seem to get enough. This Thai Quinoa Salad with Peanut Dressing is so delicious and packed with protein. I used spinach and the salad kept well for a couple of days. You could optionally serve the dressing only at the time of serving to better preserve the lettuce or spinach. A delicious favorite of mine!

Thai Quinoa Salad with Peanut Dressing

INGREDIENTS:
  • For the Salad:
    • 1 cup cooked quinoa
    • 2 big handfuls mixed greens OR baby spinach
    • 1/2 red bell pepper, chopped or thinly sliced
    • 1/2 cup shredded carrot
    • 1/2 cup shelled edamame
    • 2 green onions, chopped
    • 3 tablespoons peanuts, minced
    • handful fresh cilantro, chopped
  • For the Peanut Dressing:
    • 1/4 cup peanut butter
    • 2 tablespoons honey
    • 1-1/2 Tablespoons gluten free Tamari
    • 1 tablespoon rice vinegar
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon sesame oil
    • heaping 1/4 teaspoon ground ginger
    • 1 large or 2 small cloves garlic, pressed or minced
    • juice of 1/2 lime (other half sliced into wedges)
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 Tablespoons hot water
DIRECTIONS:
  1. For the Peanut Dressing: Add all ingredients to a bowl or mason jar with a tight fitting lid then whisk or shake well to combine. Set aside.
  2. Divide remaining salad ingredients between two bowls then drizzle with dressing and serve with lime wedges.
  3. Optional: Cook quinoa in chicken stock for more flavor. You can also add chicken or another protein.

Recipe from Iowa Girl Eats

Family Favorites · New Favorite

Thai Crunch Salad with Peanut Dressing

cathysmahaLeave a comment

Thai food is a favorite, especially if it includes a peanut dressing. I love the IowaGirlEats.com blog and, again, this one did not disappoint. It would be a great side salad, sans the chicken, as well. It’s so yummy! You can make the salad, adding dressing only to the portion you are currently eating. This is a new favorite for my menu planning!

Thai Crunch Salad with Peanut Dressing

INGREDIENTS:
  • 3 cups coleslaw mix (green cabbage, red cabbage, carrot mix)
  • 1/2 red pepper, sliced into thin matchsticks
  • 1 chicken breast, cooked then shredded
  • 2 green onions, chopped
  • 3 Tablespoons peanuts, finely chopped
  • 3 Tablespoons chopped cilantro
  • For the Thai Peanut Dressing:
    • 4 Tablespoons smooth peanut butter (I used Smucker’s Natural)
    • 2 Tablespoons honey
    • 2 Tablespoons warm water
    • 1-1/2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
    • 1 Tablespoon rice vinegar
    • juice of 1/2 large lime (slice remaining 1/2 lime into wedges)
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon toasted sesame oil
    • heaping 1/4 teaspoon ground ginger
    • 1 large or 2 small cloves garlic, pressed or minced
    • salt and pepper
DIRECTIONS:
  1. Add ingredients for Thai Peanut Dressing into a mason jar or bowl then shake or whisk to combine. Taste then adjust lime juice and/or add water to thin if necessary.
  2. Add remaining ingredients into a large bowl. Drizzle desired amount of dressing on top then toss well to combine. Scoop into bowls then serve with lime wedges.

Recipe from Iowa Girl Eats