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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