Asian Salad

Asian Salad
 
Ingredients
  • 1 package of Broccoli Crumble
  • 2 tablespoons of oil
  • ½ head red cabbage, chopped
  • ½ head romaine lettuce, chopped
  • 1 red bell pepper, thinly sliced
  • 2 carrots, cut into matchsticks
  • 1 heaping cup snow peas, ends trimmed and julienned
  • ¼ cup cilantro, coarsely chopped
  • ¼ cup green onion, chopped
  • Garnish
  • 1 cup roasted salted peanuts, roughly chopped
  • Optional
  • chopped pineapple
  • chopped mango
  • Sriracha Peanut Dressing
  • ½ cup smooth peanut butter (may sub crunchy)
  • ¼ cup water
  • ¼ cup canola oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon lime juice
  • ½ tsp EACH garlic powder, ginger powder, dried basil
  • ¼ tsp EACH salt, pepper
  • 1 tablespoon sriracha more or less to taste
Instructions
  1. Meanwhile, whisk together all dressing ingredients in a medium bowl. Taste and season with additional salt, pepper and sriracha as desired. Chill in the refrigerator. (Best if chilled at least 30 minutes)
  2. Sauté Broccoli Crumble in pan with oil until warm.
  3. Add salad ingredients to a large bowl and toss with Broccoli Crumble to combine. Top with peanuts
  4. Drizzle individual servings with dressing and additional lime juice if desired.

 

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