Thai Peanut Salad
Ingredients
SALAD
- 1 12 ounce package kelp noodles
- ½ cup shredded carrots
- 2 cups red cabbage, shredded
- 5 scallions, chopped (green part included)
- 6 leaves Romaine lettuce, chopped
- ½ cup edamame
- Sunflower seed sprouts
- Peanuts for garnish
- PEANUT SAUCE
- ¼ cup peanut butter
- 2 Medjool dates
- 1 small clove garlic
- 1 Tbsp toasted sesame seeds
- ¼ tsp chili flakes
- Juice from half a large lime
- ¼ tsp cumin
- 1 small piece of ginger
- 1 Tbsp chopped cilantro
- Water to thin
Instructions
PEANUT SAUCE
- 1 Place all ingredients (except cilantro) in a high-speed blender, and blend until smooth.
- 2 Add cilantro and briefly mix – keeping the cilantro in pieces vs. totally blended into the sauce.
SALAD
- 1 Place all ingredients in a large bowl and toss until mixed well.
- 2 Add dressing and toss until well coated. Sprinkle with 1 tbsp peanuts on each serving.