Have you ever checked out the website http://www.ourbestbites.com ? If not, you should. They have lots of amazing recipes on there with picture tutorials. I’ve made many of their recipes, usually just tweaking a couple of things to make it a little more ‘real food’ appropriate. This is one of those recipes. I love this salad. You can have it as a side dish or for a lighter main course. It’s the perfect summer dish because not only does it have a cooling effect, but it features tons of veggies you could grab from your garden, or buy cheap during the summer. Here’s a picture of what you’re going to need for the peanut dressing: natural peanut butter, olive oil, salt, crushed red pepper, Braggs Liquid Aminos, sesame oil, rice vinegar, garlic, cilantro, ginger, lime juice and honey. I know that seems like a lot, because it kind of is, but it only takes a few minutes to make this dressing. I sometimes use already minced garlic if I don’t have any fresh on hand or if I’m lazy :), same goes with limes vs lime juice. And be sure you use natural peanut butter and if possible, raw honey.
Throw all that stuff in your blender and mix it up til it’s smooth. You can add a few tablespoons of water if it’s not thin enough for your liking.
This is what it’ll look like: creamy, smooth and light green in color
Stick your dressing in the fridge and then start boiling water for your linguine(follow the package directions). While you’re waiting for your noodles, wash and chop your veggies. Feel free to use whatever you have in your garden or what’s on sale at the stores. This salad would taste great with a variety of chopped veggies. I have a couple of different colors of bell peppers, carrot sticks, red onion, purple cabbage, cucumber and some salad greens on the side. I keep the salad greens on the side and add them to individual plates so the leftovers don’t get soggy.
Once your noodles are done cooking, drain the water and then rinse the noodles well with cold water. In a large bowl mix together your noodles, veggies, and dressing(and optional chicken) and you’re all set!
Thai Peanut Salad Dressing
1/2 C natural peanut butter (I like Adam’s Creamy)
2 Tbsp lime juice or 1 lime, juiced
2 1/2 t sesame oil
1 T rice vinegar
2 T Braggs Liquid Aminos
3 T honey(preferably raw)
2 cloves garlic, chopped
1 T ginger, peeled and minced
1/2 C roughly chopped cilantro (stems and all)
1/2 C extra virgin olive oil
1/4 t salt
1/4 tsp crushed red pepper flakes
2-4 T water
Combine all ingredients in a blender(minus water which you will only add if you need it to achieve a thinner consistency) and blend until smooth.
Thai Peanut Linguine Salad
8 oz Linguine (preferably whole wheat)
4 C shredded greens: can use cabbage, romaine lettuce, spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced (orange or green works too, but this is nice for the rainbow effect)
1/2 yellow pepper, thinly sliced
1 medium carrot, cut into thin, short sticks
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
optional: 3 C diced grilled chicken
roasted peanuts (about 1/2 cup)
Make dressing ahead of time and store in fridge. Bring pot of water to a boil, add linguine. While noodles cook, chop veggies. When noodles are done, rinse with cold water until cool. Put veggies(minus salad greens), optional chicken and noodles in bowl and pour dressing over top. Add peanuts and salad greens on top of individual plates so their leftovers won’t turn soft and limp.