10-Minute Chopped Thai Satay Salad
Inspired by Thai chicken satay, this crunchy dinner salad from the cookbook Healthier Together is loaded with a rainbow of vegetables drizzled with a perfectly-spiced, sweet and savory peanut sauce.
Serves2
The genius of Thai chicken satay is that it takes boring, bland chicken and makes it completely drool-worthy, using a perfectly spiced, just-sweet-enough-just-savory-enough peanut sauce. Here, I’ve taken that sauce and poured it over a bowl of rainbow vegetables, making for a far more beautiful and flavorful finished product.
I like to use a food processor to make this vegetarian dish extra easy, but if you don’t have one, just roughly chop all the vegetables — don’t worry about being precise. Feel free to sub in whatever veggies you like, or switch up the nuts and nut butter. If you’re making it with a partner, put one of you in charge of chopping or processing while the other whips up the dressing.
Add this salad to your meal plan: 5 Cheap and Healthy Vegetarian Dinners for Two
Chopped Thai Satay Salad
Inspired by Thai chicken satay, this crunchy dinner salad from the cookbook Healthier Together is loaded with a rainbow of vegetables drizzled with a perfectly-spiced, sweet and savory peanut sauce.
Serves 2
Nutritional Info
Ingredients
For the salad:
- 1/2 cup
raw, unsalted peanuts or nuts of choice
- 2
medium carrots, coarsely chopped
- 3
medium scallions, white and light green parts only, coarsely chopped
- 1
medium red bell pepper, seeded and coarsely chopped
- 1/2 head
purple cabbage, coarsely chopped
- 1 cup
fresh cilantro leaves and tender stems, coarsely chopped
For the dressing:
- 1/4 cup
peanut butter or nut butter of choice
Juice of 1 medium lime
- 2 cloves
garlic, minced or grated
- 2 teaspoons
peeled, minced ginger
- 2 tablespoons
tamari or soy sauce
- 1 tablespoon
toasted sesame oil
- 1 tablespoon
maple syrup
Generous pinch cayenne pepper (optional)
Instructions
Make the salad:
Arrange a rack in the middle of the oven and heat to 350°F. Line a baking sheet with parchment paper, add the nuts, and spread out into a single layer. Toast until golden brown, about 5 minutes. Set aside to cool completely.
Place the carrots in a food processor fitted with the blade and pulse a few times to coarsely chop into smaller pieces. Transfer to a large bowl and repeat with the scallions, bell pepper, purple cabbage, and toasted peanuts, working one at a time with each ingredient. (If you do them at the same time, they process unevenly and you’ll get some riced vegetables and some huge chunks.) Alternatively, roughly chop the vegetables by hand.
Make the dressing:
Whisk all the ingredients together in a medium bowl until smooth.
Pour the dressing over the vegetables and toss to coat well. Mix in the cilantro and divide between 2 plates. Serve immediately.
Reprinted from Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships. Copyright © 2019 by Liz Moody. Photographs copyright © 2019 by Lauren Volo. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
