' Sweet and Spicy Roasted Peanut Crunch Salad With Creamy Ginger Sesame Dressing - Vino Mas
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Sweet And Spicy Roasted Peanut Crunch Salad With Creamy Ginger Sesame Dressing

Sweet and Spicy Roasted Peanuts:
  • 1 1/2 cup raw peanuts
  • 1 tablespoon avocado oil
  • 1-2 tablespoons sriracha (depending on your spice tolerance; I used 2)
  • 3 tablespoons honey
  • 1/2 teaspoon salt
Creamy Ginger Sesame Dressing:
  • 1/4 cup avocado oil
  • 3 tablespoons creamy peanut butter
  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons honey
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon tamari
  • 2 teaspoons fresh ginger, grated or minced
  • 1 clove garlic
  • 1 teaspoon sesame oil
Salad:
  • 4 cups napa cabbage, shredded
  • 3 cups cooked chicken, shredded
  • 2 cups red cabbage, shredded
  • 1 cup carrot, shredded
  • 1 small bag edamame (I used frozen shelled)
  • 1/2 cup green onion, thinly sliced
  • 1/2 cup cilantro, chopped
  • 1 tablespoon sesame seeds
Make the peanuts:
Step 1: Preheat the oven to 350. Add the peanuts, avocado oil, sriracha, honey, and salt in a small bowl and toss to combine.
Step 2: Add the peanuts to a parchment-lined baking sheet in a single layer and roast for 20 minutes. Remove from the oven and allow to cool before tossing (the peanuts will harden as they cool).

Make the dressing:
Step 1: In a small blender or food processor, add all of the dressing ingredients and blend until smooth. Set aside.

Assemble the salad:
Step 1: To a large serving bowl, add the two cabbages, shredded chicken, carrots, edamame, green onion, cilantro, and cooled roasted peanuts. Gently toss with the dressing and then sprinkle with sesame seeds. 

Paired with Weigut Furst Ebling from Germany
Adapted from Olivia Adrianace

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