Thai crunch salad with peanut dressing

Thai Crunch Salad with Peanut Dressing

By Jennifer Segal

Servings: 4

Total Time: 30 Minutes

Ingredients

For the Thai Peanut Dressing

• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 tablespoons honey

• 2-1/2 tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves

For the Salad

• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 small English cucumber, halved lengthwise, seeded and thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro
• chopped peanuts for the top

*add cooked chicken

Instructions

1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Chewy fruit and nut bars

Chewy Fruit & Nut Bars

1 tsp. plus 2 Tbs. unsalted butter

1 1/2 cups (6 oz.) puffed brown rice cereal

1 cup (4 oz )whole almonds

1/2 cup (3 oz.) whole cashews 

1 cup (4 oz.) dried cranberries

1/2 cup (3 oz.) chopped dried apricots

1/2 cup (5 oz) brown rice syrup (can use honey or maple syrup - use 1/3 cup)

1/4 cup (2 1/2 oz.) unsalted creamy almond butter  (could use peanut butter) 

2 Tbs. firmly packed light brown sugar

1/4 tsp. salt

 * use whatever fruit you would like (cherries, mango, peach etc) or add chocolate chips etc 

Line an 8-inch square baking pan with aluminum foil, leaving an inch or so of overhang on 2 opposite edges to use later as a handle. Grease foil with 1 teaspoon butter.

In a large bowl, stir together brown rice cereal, almonds, cashews, cranberries and apricots. Set aside.

In a saucepan over medium heat, stir or whisk together brown rice syrup, almond butter, brown sugar, 2 tablespoons butter and salt until mixture is smooth. Bring to a simmer and cook for 1 minute, stirring constantly to prevent scorching.

Immediately pour hot almond butter mixture over cereal mixture in bowl. Using a wooden spoon, mix until cereal, fruit and nuts are evenly coated and distributed.

With lightly buttered hands, press mixture firmly and evenly into prepared pan. Refrigerate until set, about 1 hour. Lift out of pan and transfer to a cutting board. Use a sharp buttered knife to cut into 20 bars; remove from foil. Store in refrigerator in an airtight container, with sheets of waxed paper between layers, for up to 1 week. Makes 20 bars.