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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Thai Peanut Ginger Salad Recipe

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This recipe for Thai Peanut Ginger Salad is from NCL Get Cookin' Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dressing:
1½ Tbsp peanut butter
1½ tsp cilantro
1 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp lime juice
2 tsp honey
1 tsp garlic
1" grated fresh ginger
¾ cup melted coconut oil

Salad:
1 head lettuce of your choice
½ cup sliced jicama
½ cup shredded carrots
1 sliced avocado
1 mango, cubed
¼ cup chopped toasted macadamia nuts
optional: chicken or shrimp
Directions:
Directions:
Dressing:
Place ingredients into the blender, except coconut oil. Blend until smooth and then add in melted oil slowly until emulsified.

Salad:
Toss all salad ingredients except nuts. Toss with dressing. Add nuts at the end. Dressing makes enough for several salads.
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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