I don’t know about you, but I lose my appetite in severely hot weather. I’m sitting here in central California sweating my eyeballs out. It’s supposed to be 107 degrees today and tomorrow. Let’s just say it’s not exactly spaghetti weather.
Since I can’t NOT eat, I have to eventually find something appealing to nourish myself. Enter the salad. And not just any salad — One of my all time favorite salads. I’m a sucker for that distinctly Thai flavor full of fresh herbs, bright citrus, and a little spicy ginger kick.
This meal is easy to dress-up with some animal protein or keep it simply plant-based. If you’re looking to add some protein, I would opt for some shrimp or thinly sliced chicken.
Thai Peanut Salad
1/2 cup each shredded cabbage and carrots
1/2 cup chopped red bell pepper
1/2 cup chopped cucumber
Half handful chopped mint
Handful chopped cilantro
1 cup quinoa or shredded chicken
Garnish with peanuts (or other but if paleo)
- Toss salad ingredients together.
- Add dressing and peanuts before serving.
Lime Peanut Dressing
1/4 cup Peanut Butter (sunbutter if paleo or allergy)
2 Tbsp. Coconut Aminos (or Tamari)
1 Tbsp Sesame Oil
Small piece Ginger
1 Garlic clove
1 Lime, juice and zest
Red pepper flakes if desired
1 tsp. Honey
Water to thin