Chopped Thai Salad with Peanut Ginger Dressing

INGREDIENTS

FOR THE SALAD:

  • 1/2 cup raw, unsalted peanuts (or other nut)

  • 1/2 head ( about 1.5 lbs.) green or red cabbage

  • 1/2 teaspoon kosher salt, optional

  • 2 – 3 carrots (about 1/2 lb.), unpeeled, ends trimmed

  • 2 small beets (about 1 lb.), unpeeled, ends trimmed, see notes above

  • 3 to 6 scallions, thinly sliced

  • 1 cup fresh cilantro, roughly chopped

FOR THE DRESSING:

  • 1/4 cup peanut butter or other nut butter

  • 3 tablespoons fresh lime juice

  • 2 garlic cloves, finely minced or grated

  • 2 teaspoons grated (or finely minced) fresh ginger

  • 2 tablespoons soy sauce or tamari

  • 1 tablespoon sesame oil

  • 1 tablespoon maple syrup

  • pinch cayenne, optional

  • Flaky sea salt such as Maldon

INSTRUCTIONS

  1. Make the salad: Heat the oven to 350ºF. Spread the peanuts out in a single layer on a small baking dish. Transfer pan to oven and toast till lightly golden, about 10 minutes.

  2. Shred the cabbage finely and transfer to a large bowl. If your cabbage is a little tough, sprinkle it with the 1/2 teaspoon salt. Toss. Briefly massage. Set aside.

  3. Fix your food processor with the shredder attachment. Send the carrots down the food chute and shred. Transfer to bowl with cabbage. Repeat with beets, transferring beets to the bowl as well.

  4. Make the dressing. In a medium bowl, stir together the peanut butter, lime juice, ginger, garlic, soy sauce, sesame oil, and maple syrup. Season with a pinch of sea salt. Stir until smooth. If necessary, thin with water a tablespoon at a time. Consistently, I’ve been adding 2 tablespoons of water.

  5. Add dressing to the bowl with the cabbage, carrots and beets. Toss to coat. Add the scallions, cilantro, and peanuts, and toss again. Serve or transfer to storage containers and store in fridge.

Recipe from alexandracooks