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.
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 🙂
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 🙂
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.
- 2 cups chopped lettuce
- 1 cup shredded red cabbage
- 1/2 cup carrot matchsticks
- 1/2 cup halved cherry tomatoes
- 1/2 cup sliced cucumbers
- 1/4 cup fresh peas
- 1/4 cup sliced radishes (I used watermelon and red)
- 2 tablespoons fresh cilantro
- 1 tablespoon red basil
- 1/4 cup toasted peanuts
- 1 tablespoon crunchy peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon water
- 1 tablespoon chili paste
- 1/2 tablespoon sesame oil
- 1/4 teaspoon kosher salt
- marigold leaves, optional
- Place vegetables on a plate.
- In a mason jar, combine peanut butter, lime juice, chili paste, water, sesame oil and salt.
- Shake jar until ingredients are well combined
- Pour dressing over vegetables and toss until evenly coated
- Enjoy 🙂