Chinese Chop Salad with Asian Peanut Salad Dressing
Prep Time 15 mins Total Time Servings: 2 Ingredients: Dressing 2 1/2 tbsp peanut butter 2 tsp toasted sesame oil 1 tbsp canola oil (or vegetable, grapeseed or peanut oil) 2 tsp soy sauce 2 tsp+ Sriracha 1 tbsp honey 1 tbsp + 2 tsp rice wine vinegar 1 - 1 1/2 tbsp water 1 garlic clove , minced 1/2 tsp ginger , freshly grated
Salad 1 1/2 cups Chinese cabbage / Napa cabbage , shredded 1 cup red cabbage , shredded 1 1/2 cups carrots , julienned (I used Just pre julienned carrots) 1 1/2 cups bean sprouts 1 shallot / green onion / scallion , finely sliced on the diagonal 1/4 cup peanuts , roughly chopped 1/4+ cups crunchy fried noodles (I used a pack of local ramen)
Optional: 8 gardein seven grain crispy tenders
Instructions: 1. Mix Dressing in a salad dressing carafe. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce).
2. If using Gardein tenders, bake according to package directions. I threw ours in the Air Fryer for 10 minutes on 400 to make them super crispy!
3. Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzle with Dressing and toss. Garnish with remaining noodles, peanuts, shallots and Gardein strips serve immediately. If you plan on transporting he salad, wait to dress with Asian Peanut Salad dressing when you are ready to eat to preserve crispness of your veggies.