Take-out Tuesday, Asian Salad with Peanut Dressing

I use my monthly bucket list to help me make meal choices quickly,

I pin and save recipe ideas all the time

and then once a month,

I choose 3-4 recipes for each category

The flavor/theme of the month for January is International

When I was looking at the list the other day,

I was drawn to Thai Peanut Salad from Seeking Good Eats

Hmmmmm, I thought, I think I’ve made something similar…

Yes, here it is, Asian Salad Stack!

It is full of fresh, healthy vegetables

It is served in a tall stack and garnished with peanuts and sesame seeds

The Sesame Peanut Dressing is really tasty,

and it is easy to whip up

You can use any greens you like,

cabbage, slaw mix, baby spinach or kale, broccoli florets, asparagus

A perfect feel good meal!

Variations:

Add cooked chicken, pork or shrimp

For a hot meal, stir fry the vegetables in a scant amount of olive oil, and then add the dressing to warm and coat the vegetables

ASIAN SALAD STACK WITH SESAME PEANUT DRESSING

Prep Time 20 mins
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

Sesame Peanut Dressing

  • Place everything in a jar and shake to combine. Store in refrigerator. Dressing will keep 3-4 weeks. Bring to room temperature before serving.

Notes

Variations:
Add cooked chicken, pork or shrimp
For a hot meal, stir fry the vegetables in a scant amount of olive oil, and then add the dressing to warm and coat the vegetables

Another Thai type salad is Loaded Thai Salad

with cashews, chicken and Orange Peanut Dressing

I know what I’m having for dinner!

Enjoy!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado  Love Your Creativity  Over the Moon

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creatively Crafty

Thursday Favorite Things    Creative Cumpulsions Friday with Friends

Comments
27 Responses to “Take-out Tuesday, Asian Salad with Peanut Dressing”
  1. Martha says:

    So delicious!

  2. Jenna, that salad would be a wonderful treat for dinner tonight! I know you enjoyed last nightsโ€™s sweet victory. National Champs once again, Roll Tide Roll ๐Ÿ…ฐ๏ธ๐Ÿ˜๐Ÿˆ๐Ÿ…ฐ๏ธ

  3. Now that’s the salad for me!

  4. I might have to try that dressing. I don’t have the mirin or sesame oil but will try without. I can see where both would add some depth of flavor so I ope it turns out OK — we’ll make do!

  5. Such a wonderful recipe Jenna. I love Asian salads, especially with peanut dressing. I always enjoy Yard House’s salad they serve. happy Tuesday.

  6. Debra CANTALES says:

    I love Asian salads and flavors. Happy Tuesday!

  7. Debra CANTALES says:

    I enjoy Asian salads and flavors. Happy Tuesday!

  8. Sounds like a healthy lunch Jenna! As I just had some buffalo chicken nuggets…
    PS-Hope you enjoyed the game last night:@)

  9. YUM! Looks and sounds like my kind of salad. I love salads and when MEAT is tossed in there…I am good to go! Hugs and blessings to you dear Jenna. Cindy

  10. Ricki Treleaven says:

    This salad and dressing has all my favorites in it! Pinning it. Thanks, Jenna!

  11. Nancy says:

    This is something Iโ€™m going to try… that peanut dressing looks delicious. Thank you!
    Happy Day to you!

  12. thefrenchhutch says:

    Love my salads and love all the flavor in this one. So delicious! So pretty too…….

  13. Definitely a feel good and taste salad. I love the one photo where it looks like the crab is wearing a vegetable coat. ๐Ÿ˜Š

  14. Terry Crylen says:

    Wow. That looks heavenly, I’d love to try this!

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