Take-out Tuesday, Asian Salad Stack with Sesame Peanut Dressing

the Painted Apron

7 years ago

This could be our new favorite salad

It’s loaded with fresh crunchy vegetables

The peanut dressing is the perfect combo of salty, sweet and tangy,

You can control the amount of heat by adjusting the amount of sriracha you use

I didn’t even use sriracha because I am a heat wimp, so it’s not pictured, but I listed it in the recipe-

The heat is up to you 🌶

I prefer the Japanese or English cucumbers, the long skinny ones that are wrapped in plastic, they have fewer seeds and a thinner skin so you don’t even have to peel them

Slice thinly and place on paper towels and sprinkle with salt to draw out excess water

Cook the bean sprouts for 1 minute in boiling water and drain

Cook snow peas for 1 minute in microwave

Toast sesame seeds in a dry skillet

I used part of a bag of this Sweet Kale Salad for the base greens, but you can use spinach, kale, arugula, romaine, any greens you like

Build salad in a large shallow bowl, begin with a base of chopped greens, then top with layers of vegetables

Sprinkle nuts and sesame seeds over stack and top with reserved carrot peels

Toss with dressing table side for a wow factor

ASIAN SALAD STACK WITH SESAME PEANUT DRESSING

Prep Time 20

Servings 2

Ingredients

Salad

1/3 Japanese cucumber {the long plastic wrapped ones}
2 whole carrots
2 cups fresh bean sprouts
1 cup fresh snow peas
2-3 scallions sliced
2-3 cups chopped or sliced greens or kale salad in a bag
kosher salt
1/2 cup macadamia nuts peanuts, or cashews, chopped
3-4 T sesame seeds
Sesame Peanut Dressing

Sesame Peanut Dressing

2 Tbsp creamy peanut butter
1 Tbsp soy sauce
1 Tbsp mirin
2 tsp rice vinegar
1 tsp sesame oil
1 tsp shriracha
1/2 tsp light brown sugar
1 tsp fresh lemon juice

Instructions

Salad

Slice cucumber into thin rounds and lay out on paper towels. Sprinkle with kosher salt and let drain while you prepare the rest of the salad.
Place sesame seeds in a small dry non stick skillet. Heat over medium heat for 4-5 minutes, stirring occasionally until they begin to turn golden. Remove from heat and set aside.
Peel carrots. Once outer skin has been removed do a few more peels and reserve for garnishing salad. Slice carrots into thin rounds.
Heat a bowl of water in the microwave until it begins to boil. Add sprouts and cook 1 more minute. Drain sprouts.
Trim ends of snow peas, rinse and wrap in clean towel. Microwave for 1 minute on high. Cut in half.
Pat cucumber dry and cut rounds in half.
Put greens or kale salad in the bottom of a large shallow bowl. Make a mound by adding carrots, then cucumbers, snow peas and bean sprouts. Garnish with nuts, sesame seeds, and reserved carrot peel. Pour dressing over all.
To serve, toss salad well to coat vegetables with dressing.
Serving option: Add chicken, tuna or shrimp if desired
This makes 2 main dish salads or 4 side salads