Thai Peanut Salad

I was at my favorite place this past weekend (the St. Paul Farmer’s Market of course)and picked up lots of fresh veggies. I thought I’d put together a large salad for us to eat through the week. This is the type of salad that most people love to eat at a restaurant but don’t know how to come up with at home. I was experimenting and started just adding much of what I picked up at the Farmer’s market. I should note that many items are considerably cheaper at the Farmer’s Market. I’ll give you an example, you can get a head of cabbage at the Farmer’s Market for less that $2. At a grocery store you pay by the pound and for a large cabbage you can pay upwards of $5!

1 Head of Napa Cabbage (chopped)
1 Head of Mixed Red and Green Lettuce
2 Green Peppers (thinly sliced)
10 oz Chopped Carrots
3 TB Chopped Canned Jalapenos
2 Cups of Snow Peas (thinly sliced)
1 Cup of Cilantro Leaves (stems removed)
½ Cup of Chopped Chives
1 Cup of Mint Leaves (stems removed and chopped)
1 Cucumber (thinly sliced)
8 oz can of diced water chestnuts

1 Cup of Natural Jif Peanut Butter
2/3 Cup of Water
1/3 Cup of Sesame Oil
1 TB Soy Sauce
2 TB Lime Juice
1 TB Red Chili Oil
2 TB Brown Sugar
2 TB Rice Vinegar

1 Cup of chopped peanuts

Chop/slice all salad ingredients. Keep cabbage and lettuce separate from all other vegetables. Store in two separate Tupperware bowls.

To prepare dressing use a small blender (Magic Bullet works great). Store in a sealable container.

Mix as much lettuce and dressing as you plan to eat/serve at that time.

If dressing and salad is kept separate in refrigerator, it will last for several days.

This makes alot of salad. I was experimenting and made quite a bit-I’d guess its about 15 servings. It stores well in fridge.

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