Thursday, July 2, 2009

Singapore Salad with Spicy Peanuts

Courtesy of Steph Elkind ;)

Serves 4-6.

WARNING>>>It's easy to eat a lot of this addictive salad!

½ cup shelled raw peanuts

2-3 Tbsp Tabasco sauce

1 T vegetable oil


1/3 cup toasted sesame oil

1/3 cup rice wine vinegar (not seasoned)

½ cup soy sauce

¼ cup sugar

2 T minced fresh ginger

1 tsp minced fresh chile or jalapeno, or to taste

salt and pepper


½ head napa cabbage, outer leaves removed, inner leaves washed, dried and cut into thin strips

1 cup loosely packed cilantro leaves

3 scallions, white part and bottom 2 inches green, thinly sliced

1 carrot, peeled and cut into thin strips

1 red pepper, seeded and cut into very thin strips

other options:

cut up romaine lettuce, arugala or baby spinach

julienned jicama, bean sprouts, julienned cucumber, radishes, daikon,…

Preheat oven to 350- for the peanuts.

Toss peanuts, Tabasco and vegetable oil in a bowl and mix well. Spread out on a small ungreased baking sheet and roast until nicely browned, 10-15 minutes. Cool and then chop coarsely.

Combine sesame oil, vinegar, soy sauce, sugar, ginger, chile and s & p in small bowl. Whisk together.

In a large bowl, combine the veggies and just enough dressing to moisten (you’ll have leftover dressing_) and toss to coat.

Garnish with the toasted spicy peanuts.

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