Wednesday, February 8, 2012

Pad Thai-ish Salad

Partying and brunching with friends is always a great time. However, with all the delicious cupcakes and chocolate bark, I've gotten my fair share of sugar. Probably enough to last until next year's birthday.

Or Friday, anyway.

Time to balance things out. This salad is great for that. It's like pad thai, minus the noodles, plus loads of healthy veggies.

The magic is in the dressing. Pulse peanuts and shallots together.

Add the rest of the ingredients, give it a whirl, and boom! dressing.

Toss with lettuce, cabbage, red onion, carrot, and you're good to go! You could also throw in tofu for a little bit of lean(er) protein than the additional peanut garnish.

Pad Thai Salad

Adapted from Appetite for Reduction

8 cups chopper romaine lettuce
1 cup shredded cabbage
1 thinly sliced red onion
1 cup shredded carrots
1/4 cup roasted peanuts, chopped
1 Peanut-Lime Dressing recipe

Combine all ingredients and dressing in a bowl. Top with more peanuts and serve!

Peanut-Lime Pad Thai Dressing

Adapted from Appetite for Reduction

1/4 cup roasted peanuts
2 chopped shallots
Juice of one lime
1/3 cup water
2 tbsp agave nectar
3 tbsp soy sauce
2 tsp Sriracha

In a food processor, chop peanuts and shallots until just roughly chopped. Add in other ingredients and give it a whirl. Store in an airtight container up to one week.

Note that this dressing is also lovely when tossed with tofu and vermicelli noodles.

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