While a large salad is my lunch of choice in the warmer months, once fall hits, I usually switch to soups and hearty, warming stews. My produce co-op has other plans for me however, and I tend to get two large heads of lettuce every other week. I recently also received some carrots, a head of napa cabbage and some tiny Japanese salad turnips in a co-op share. I put these ingredients together with a spicy peanut sauce and created what I’m calling a Pad Thai Salad. The resulting meal brought me to the conclusion that wintertime salads are okay!
- 1 tablespoon lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon tamari sauce
- 1 teaspoon fresh grated ginger
- 5 tablespoons natural creamy peanut butter
- 1 teaspoon garlic chili paste or sriracha sauce
- 2 teaspoons agave nectar
- 3 tablespoons water
- 6 cups romaine lettuce, shredded
- 2 cups napa cabbage, shredded
- 2 cups mung bean sprouts
- 1 red bell pepper, thinly sliced
- 2 carrots, shredded
- 4 – 6 salad turnips, optional
- 7 ounce package baked tofu (I used Trader Joe’s savory baked tofu)
- 2 scallions, chopped
- ¼ toasted peanuts, chopped
- Mix all of the ingredients together in a blender or in a cup with an immersion blender.
- Mix all of the salad ingredients together and divide among two plates or bowls. Top with dressing and enjoy!
Makes 2 large salads
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I’m entering this recipe in the “Definition Magazine Summer Salad Redux Recipe Contest”