Thai Crunch Salad with Peanut Dressing

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 (use gluten-free if needed)
  • 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

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.

Recipe Cred: Jennifer Segal

Mustard Vinaigrette

INGREDIENTS

  • 1 rounded tablespoon Dijon mustard
  • 1 ½ tablespoons red wine vinegar or sherry vinegar
  • 1 tablespoon fresh lemon juice
  • Salt
  • freshly ground pepper
  • ½ cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
  • 1 small garlic clove

PREPARATION

  1. In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
  2. Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Salade Niçoise

Salade Nicoise

Ingredients

FOR THE DRESSING:
1 clove garlic
Kosher salt, to taste
⅓ cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste

FOR THE SALAD:
1 lb. small new potatoes, boiled until tender
6 oz. yellow baby beets, boiled until tender, peeled
6 oz. red baby beets, boiled until tender, peeled
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved
½ cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
3 (4-oz.) cans high-quality oil-packed tuna, drained
1 small cucumber, thinly sliced
½ cup loosely packed basil leaves, to garnish
¼ cup thinly sliced scallions, to garnish

Preparation

1. Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.

2. Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.

Recipe Cred: Saveur

Greek Salad Dressing

Greek Salad Dressing

Ingredients

  • 1 large clove of Garlic, squeezed through a garlic press
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Coarse Ground Black Pepper
  • 1/4 cup freshly squeezed Lemon Juice, strained of pulp and seeds
  • 1/2 cup Olive Oil

Preparation

Squeeze a clove of garlic into a glass jar or re-sealable container. Measure and add in the oregano, salt and black pepper. Pour in the quarter cup of strained, freshly squeezed lemon juice and the 1/2 cup of olive oil. Shake. Pour. Store salad dressing in the fridge. But pull out 10-15 minutes prior to using to warm up the solidified oil or run the jar under warm tap water.

Recipe Cred: Simply Scratch