| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Salads, Thai, Appetizers, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | c | Mixed salad greens |
| 1 | Carrot, chopped | |
| 1 | Cucumber, peeled & chopped | |
| 1 | Tomato, chopped | |
| 1 | Scallion, chopped | |
| 1/4 | c | Fresh mint chopped, optional |
| 1 | tb | Sesame seeds |
| 2 | Garlic cloves, crushed | |
| 1 | ts | Crushed red peppers |
| 1/4 | c | Brown rice syrup |
| 2 | tb | Lime juice |
| 3 | tb | Tamari |
| 2 | tb | Water |
| 1/4 | c | Roasted peanuts, chopped |
INSTRUCTIONS
SALAD SESAME-PEANUT DRESSING SALAD: Tear greens into bite sized pieces. Toss all salad ingredients & arrange on a serving platter. DRESSING: Dry roast the sesame seeds in a small frying pan over medium heat, stirring often until golden brown, about 2 to 4 minutes. Set aside to cool. Whisk together the garlic, pepper flakes, syrup, lime juice, tamari & water. Pour dressing over the salad. Garnish with sesame seeds & peanuts & serve at room temperature.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”