I saw this recipe for a crunchy Asian salad on Michael Smith’s Chef at Home on the food Network the other night. The salad sounded pretty interesting. The base of the salad was crunchy snow peas, bean sprouts and carrots rather than the more standard lettuce. The dressing sounded really tasty being made with peanut butter and chili sauce. I decided to add some mint to the salad and changed the dressing proportions a bit. The salad was really good. It was refreshingly, crunchy, creamy and spicy all at the same time. With the peanuts hidden in the salad I had to chew each bite fully to find them meaning that I got to enjoy the flavour a bit longer. The dressing was a nice balance of sweetness, saltiness, sourness and heat. I really like using peanut butter in spicy and savoury dishes like this.
Crunchy Asian Salad
- 1 cup snow peas (sliced thinly)
- 1 cup bean sprouts
- 1 carrot (peeled and sliced thinly)
- 1 red pepper (seeded and sliced thinly)
- 1 handful cilantro (chopped)
- 1 tablespoon mint (chopped)
- 2 green onions (sliced)
- 1 handful shredded coconut
- 1 handful peanuts
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon chili sauce
- 1 lime (juice and zest)
- Mix the snow peas, bean sprouts, carrot, red pepper, cilantro, mint, green onions, shredded coconut and peanuts in a large bowl.
- Mix the peanut butter, soy sauce, brown sugar, sesame oil, chili paste and lime juice and zest in a small bowl.
- Pour the dressing on the salad and toss.