Vietnamese Salad with Peanut Dressing

Today is hot. I mean close to 90 degrees hot. Yes, in April. Yes, in Seattle. Yes, global warming is real. 

I had absolutely no intention of turning my oven or stove on today, so I decided to make a large salad and call it dinner. After a weekend of eating, a salad was the right call. 

         vietnamese salad with peanut dressing 

I had picked up some beautiful vegetables and decided on a super easy peanut dressing to top off the salad. Yay for easy dinner ideas (grilled chicken would be a great addition to this 🙂

peanut dressing

Before I share my recipe, I would LOVE if you voted for my dish for the #BarillaPastaPerfect contest here 

I would also love to see you at my cake class with Foodie Empire this weekend! Sign up here

I also want to share this photo that was taken last year at the Arab Festival by Tatsuki Kobayashi! Thank you for sending this to me, Tatsuki 🙂 

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Now for the recipe..

It’s really simple. I advice to use your family favorite vegetables (so your family will actually eat it) and omit any of the items you do not like. 

Vietnamese Salad with Peanut Dressing
Author: 
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups chopped lettuce
  • 1 cup shredded red cabbage
  • ½ cup carrot matchsticks
  • ½ cup halved cherry tomatoes
  • ½ cup sliced cucumbers
  • ¼ cup fresh peas
  • ¼ cup sliced radishes (I used watermelon and red)
  • 2 tablespoons fresh cilantro
  • 1 tablespoon red basil
  • ¼ cup toasted peanuts
Dressing
  • 1 tablespoon crunchy peanut butter
  • 2 tablespoons fresh lime juice
  • 1 tablespoon water
  • 1 tablespoon chili paste
  • ½ tablespoon sesame oil
  • ¼ teaspoon kosher salt
  • marigold leaves, optional
Instructions
  1. Place vegetables on a plate.
  2. In a mason jar, combine peanut butter, lime juice, chili paste, water, sesame oil and salt.
  3. Shake jar until ingredients are well combined
  4. Pour dressing over vegetables and toss until evenly coated
  5. Enjoy 🙂

 

 

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