For those of you who have never tried Thai cuisine, fear not! You have probably used all of the individual ingredients in many other recipes before. This just gives you a way to combine them that will be fresh and new.
This sauce is savory, a bit sweet and has a hint of spiciness, which is entirely under your control. It tastes nothing like straight peanut butter. In fact, you might be hard-pressed to identify the underlying taste profile.
For those of you who know, and love, Thai cuisine, you are in for a real treat with this salad. The salad itself is bursting with flavor and crunchiness. You will welcome the Thai Peanut Sauce like an old friend. Combining the two lets your mouth walk over the bridge between two culinary styles.
INGREDIENTS
2 c. coleslaw mix
2 c. broccoli slaw
1 c. matchstick carrots
1 bunch green onions, chopped
½ red bell pepper, chopped
½ c. cilantro, chopped
1½ c. rotisserie chicken, shredded
2 cucumbers, seeded & chopped
1 c. Thai Peanut Sauce (recipe follows)
1 lime, juiced
½ c. chopped peanuts
DIRECTIONS
Toss all of the vegetables and chicken in a large bowl. Toss with the Thai Peanut Sauce & lime juice until everything is well coated. Top with peanuts and serve immediately.
Thai Peanut Sauce
INGREDIENTS
¾ c. light coconut milk
½ c. peanut butter
2 Tbsp. sesame oil
¼ c. fresh lime juice
2 Tbsp. soy sauce
3-4 Thai chili peppers, seeded, deveined & chopped – OR – 1½ tsp. crushed red pepper flakes
1 Tbsp. rice wine vinegar
1 Tbsp. honey
¼ tsp. ground ginger
DIRECTIONS
Place all of the ingredients in a blender and puree for 60 seconds or until smooth. Store refrigerated for up to one week.
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Quick Tip: If you are going to use the raw Thai chili peppers in your sauce, make sure that you use rubber gloves during cleaning and prep work. Wash your hands thoroughly afterwards, as oils from such peppers can cause severe burning sensations if you touch your eyes or other sensitive areas.
Recipe and photo courtesy of Danielle Green at thecreativebite.com
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