Chopped Thai Satay Salad with Peanut-Ginger Dressing
Chopped Thai Satay Salad with Peanut-Ginger Dressing
If you're keen on Thai chook satay or the peanut sauce that accompanies it, you might love this “chopped satay salad.” It’s nearly chopped vegetables + flavorful dressing + herbs + toasted nuts. It comes collectively reasonably quick (especially in case you've got a foods processor) and is infinitely customizable given the produce you've got entry to at this time as properly as for your tastes and preferences.
I’ve been utilizing cabbage, carrots, and uncooked beets*, but because the yr strikes on, I appear ahead to swapping in bell peppers, cucumbers, snap peas and special seasonal produce. I also would see bulking this up with noodles or leftover roast (or poached) chook or crispy tofu, as here.
This salad comes from Liz Moody’s these days launched cookbook, Healthier Together, that's all about, because the identify suggests, cooking wholesome foods together. But it’s now not about cooking for a crowd or gathering the hundreds round the dinner table. Each recipes serves two: you and your cooking pal.
Why cooking for two?
Let’s once more up. As a health blogger and editor, Liz typically gets questions about what she eats. And whereas she is at all times completely glad to share the suggestions and suggestions that have helped her on her health journey, she also at all times emphasizes the foremost factor she has discovered over the years: foods is simply one piece of the health puzzle.
She writes: “Oftentimes these who battle on their health ride have did not believe the lacking piece: the of us with whom they pick to journey. Once this piece slides into place, a healthy, satisfying image emerges.”
From her own sense and by way of her observations, she has viewed time and once more that individual is extra doubtless to set aims and keep on with them when paired with individual else — a spouse, friend, partner, co-worker, or anyone else you're keen on and trust. Makes sense, right?
So who's this e-book for?
Anyone interested in plant-based cooking. This e-book does include meat, but very little, and the recipes that do include meat are simply adaptable to vegetarian cooking. It is stuffed with bright, contemporary plant-based recipes. Anyone interested in making more healthy alternatives in a holistic method — it truly isn't a fashionable foodstuff plan book; it’s now not about sacrifice. The e-book has already impressed me so as to feature a pair of handfuls of spinach and a tablespoon of chia seeds to my favourite morning smoothie. Anyone in want of gluten-free and dairy-free recipes — each one recipe within the e-book falls into each one of those categories. Anyone in want of recipes for two. All of this said, I would suggest this e-book to anyone who loves to prepare dinner in conventional but quite for individual interested in plant-based cooking. I didn’t understand the recipes have been gluten-free and dairy-free till I learn the once more cover, and all the recipes are simply scalable for these watching to make greater quantities. I even have my eye on a host of special recipes: Moroccan-ish Sunset Salad, General Tso’s Cauliflower, and Mexican Street Corn and Quinoa Bowl. As always, I’ll maintain you posted.
How to Make Any Cabbage Salad Better Salt + massage. Unless you're utilizing a truly gentle cabbage, akin to Napa and infrequently Savoy, cabbage may also also just be very difficult and stubborn, and consequently it'll now not take in the dressing. If you salt it, in brief therapeutic rubdown it, and set it apart for 10 minutes, it'll be primed to get hold of any dressing you want to toss it with. Here, for half a head of cabbage (roughly 1.5 pounds), I’m utilizing 1/2 teaspoon kosher salt.
*Raw beets are a newish discovery for me, and I love them. They ought to be thinly sliced, both with a mandoline, as here, or with a box grater or foods processor.
Here’s the play by play: Gather your ingredients. The ingredients for the chopped Thai salad satay: peanuts, cabbage, carrots, scallions, ginger, beets, cilantro.
If your cabbage is tough, sprinkle it with salt, gently therapeutic rubdown it, and set it apart for 10 minutes or so. bowl of shredded cabbage tossed in salt
Whisk up the peanut dressing, a combination of contemporary lime juice, soy sauce, peanut butter, sesame oil, maple syrup, ginger, and garlic. Making the chopped Thai salad satay dressing.
I’ve been loving this peanut butter. I also truly love all the Maranatha almond butters. Jar of Maranatha peanut butter.
Thai peanut dressing. I get requested about this whisk a lot. It was a gift. This huge whipper is similar. Thai peanut dressing all combined up.
Shred the carrots and beets and any special harder vegetable within the foods processor outfitted with the shredder attachment. I love my 14-cup Cuisinart. Food processor stuffed with shredded beets and carrots
Toss with the dressing. Adding the peanut dressing to the cabbage, carrots, and beets.
Add toasted peanuts, scallions, and cilantro. Adding the scallions, cilantro, and peanuts to the bowl of cabbage.
Toss again. chopped thai satay salad all combined up
Serve with hot sauce on the side, in case you wish. A bowl of chopped Thai salad satay with hot sauce.
Chopped Thai cabbage salad satay all packed up.
Liz Moody’s Healthier Together. The Healthier Together cookbook.
A bowl of chopped Thai salad satay with hot sauce. chopped thai satay salad with peanut-ginger dressing
Author: Alexandra Stafford Prep Time: 25 minutes Total Time: 25 minutes Yield: Serves 2 PRINT RECIPE PIN RECIPE DESCRIPTION From Liz Moody’s Healthier Together
For video guidance, watch on Instagram Stories.
A few notes:
Original recipe calls for red bell pepper, which I will fully use come summer time time. I’ve used 2 uncooked golden beets right the following instead. I made this as soon as with a pair of small red beets as well, they usually work simply as properly because the golden beets, but in case you use them, simply understand that the complete salad might be stained red. Use the salad element listing as a information — the dressing is so tasty and would complement so many special vegetables. If you don’t like cilantro, you possibly can use parsley instead. This salad can be bulked up with noodles or a shredded, cooked chook breast, but you would possibly want to double the dressing. I love the Maranatha model of peanut butter, and although I haven’t tried, I think the dressing can be simply as nice with almond butter or special nut butter. On that note, in case you can’t consume peanuts, almonds or cashews would work properly of their place.
INGREDIENTS For the salad: 1/2 cup raw, unsalted peanuts (or special nut) 1/2 head ( about 1.5 lbs.) inexperienced or red cabbage 1/2 teaspoon kosher salt, optional 2 – 3 carrots (about 1/2 lb.), unpeeled, ends trimmed 2 small beets (about 1 lb.), unpeeled, ends trimmed, see notes above 3 to 6 scallions, thinly sliced 1 cup contemporary cilantro, roughly chopped For the dressing: 1/4 cup peanut butter or special nut butter 3 tablespoons contemporary lime juice 2 garlic cloves, finely minced or grated 2 teaspoons grated (or finely minced) contemporary ginger 2 tablespoons soy sauce or tamari 1 tablespoon sesame oil 1 tablespoon maple syrup pinch cayenne, optional Flaky sea salt akin to Maldon
Make the salad: Heat the oven to 350ºF. Spread the peanuts out in one layer on a small baking dish. Transfer pan to oven and toast till evenly golden, about 10 minutes. Shred the cabbage finely and move to a huge bowl. If your cabbage is just a bit tough, sprinkle it with the 1/2 teaspoon salt. Toss. Briefly massage. Set aside. Fix your foods processor with the shredder attachment. Send the carrots down the foods chute and shred. Transfer to bowl with cabbage. Repeat with beets, shifting beets to the bowl as well. Make the dressing. In a medium bowl, stir collectively the peanut butter, lime juice, ginger, garlic, soy sauce, sesame oil, and maple syrup. Season with a pinch of sea salt. Stir till smooth. If necessary, thin with water a tablespoon at a time. Consistently, I’ve been including 2 tablespoons of water. Add dressing to the bowl with the cabbage, carrots and beets. Toss to coat. Add the scallions, cilantro, and peanuts, and toss again. Serve or move to garage boxes and shop in fridge.