Prep 10 mins
Cook 0 mins
This dressing is easy and uses everyday items - no hunting down lemongrass and kaffir lime leaves! I did not have limes so I used lemon juice for the dressing and it turned out great. I pulled this out of one of those complimentary magazines from the health food store - "better nutrition".
SALAD SUGGESTIONS (USE WHATEVER YOU HAVE)
- 1 small head romaine lettuce, chopped
- 1⁄2 red bell pepper, cut into strips
- 1 carrot, peeled and shredded
- 2 cups bean sprouts
- 1 small cucumber, halved and sliced
- 1 cup snow peas, trimmed
- 1⁄4 cup red onion, slivered
- 1⁄2 cup chopped fresh cilantro
- 1⁄2 cup chopped of fresh mint
- 1⁄4 cup roasted peanuts, crushed (I prefer cashews)
- 3 tablespoons lime juice
- 1 1⁄2 tablespoons olive oil
- 1 1⁄2 tablespoons sesame oil
- 3 teaspoons sugar
- 1 1⁄2 teaspoons soy sauce
- 1 -2 garlic clove, minced
- 1⁄2-3⁄4 teaspoon cayenne pepper
- Toss veggies and herbs together in a large salad bowl.
- Whisk dressing ingredients in a small bowl (or whirl in a blender like I did) until sugar is dissolved.
- Gently toss salad with dressing. Top with chopped nuts and serve.
Although I did not add the red pepper flakes, we loved this dressing because it was mild enough that you could really taste the vegetables, yet it still had a hint of the East. It was also quick and easy to make in the blender. I was short on time so just threw together some green leaf lettuce, romaine, cabbage slaw mix, sliced cucumbers and tomatoes. Served it with some Pacific Style Ribs done in my crockpot.