You guys! This is such a delicious salad! Surprisingly enough, I’m not a HUGE salad lover when it comes to the main dish (I do however, love them on on the side . . . weird, I know). The salad has to be unique enough, filling enough, and tasty enough to ever count for the main attraction. Well, this one fits the bill!
It has fresh greens that include romaine and nappa cabbage, a fabulous array of fresh vegetables, and noodles. Yeah, noodles! Man, they are so good in this salad. All of the textures mixed together are magical. And, don’t even get me started on the salad dressing. It is sooooooo awesome! I love peanut flavored stuff, and this was NO exception. The dressing is made primarily with peanut butter and then a bunch of Thai flavors get mixed in which gives the dressing a nice zing and powers up the flavors. I’m not going to lie; when I’m on maintenance I totally add more than 1 tablespoon of the dressing to my salad because I could probably drink the stuff. The cashews on top really help to finish the salad off. (Unfortunately the cashews didn’t make it in the photo. Oops!)
I am seriously in love with this salad! When I made it I doubled everything (salad ingredients and dressing) so I could eat leftovers for my lunch for days. I mean, cutting up the veggies takes the most time so I just dedicated one lunch time to cut everything up. This meant that the following days included NO preparation and all I had to do was put my salad on a plate and drizzle on the dressing. The veggies and greens stay good for days so in my humble opinion it was SO WORTH THE TIME!
Make this TODAY for your lunch! You won’t regret it. Well, unless you’re allergic to nuts. But, that’s the only reason I can ever imagine why someone wouldn’t fall in love with this salad.
4 ounce whole wheat pasta
(spaghetti, angel hair, linguine, or brown rice noodles all work great)
3 cups romaine, chopped
3 cups nappa cabbage, chopped
2 cups thinly sliced purple cabbage
1 red bell pepper, thinly sliced
1 medium carrot, cut in little matchsticks
1 medium cucumber, halved and sliced
3 green onions
12 ounces cooked chicken breast, chopped
1/4 cup cashews, chopped (or cashew pieces)
1/4 cup peanut butter, natural no hydrogenated oils and sugar added
1/2 lime, juiced and zested
1 teaspoons sesame oil
1 1/2 tablespoons seasoned rice wine vinegar
1 tablespoons soy sauce, reduced sodium (or Lite)
1 1/2 tablespoons honey
1 cloves garlic, roughly chopped
1 1/2 teaspoons fresh ginger, minced
1/4 cup roughly chopped cilantro (stems and all)
1/8 teaspoon sea salt
1-2 teaspoons Sriracha chili sauce (depends on your spice tolerance)
1 tablespoons water
For the Salad:
Cook noodles according to package directions (be sure to add salt to your boiling water, which should be included in package directions). While you are waiting for your noodles to cook, chop all of your veggies. When the noodles are done run cold water over them. When the noodles are cool, drain. Toss all of the salad ingredients together and serve with Thai Peanut Salad Dressing.
For the Dressing:
Put all of the ingredients in a blender and blend until smooth. If you want the dressing spicier add more Sriracha, if you aren’t into spice, start out with 1 teaspoon and add to taste from there. The dressing makes approximately 3/4 cup (or 12 tablespoons).
Nutritional Information (Per Serving = 1/4 the Salad Recipe – No Dressing)
Fat: 5.3g (0.5g = Sat.)
Nutritional Information – Dressing Only (Per Serving = 1 Tablespoon)
Fat: 3g (0.5g = Sat)
Nutritional Information (Per Serving = 1/4 the Salad Recipe plus 1 Tablespoon Dressing)
Fat: 8.3g (1g = Sat.)