- Make dressing: In a small bowl, whisk together the peanut butter, rice vinegar, tamari sauce, sesame and sunflower oils, orange juice and sriracha sauce. Set aside.
- Make salad: In a large bowl, combine endives, carrot, green onions, bean sprouts, mint, cilantro and peanuts. Add dressing and toss well. Serve immediately.
Note: If you prefer a thicker dressing, add an extra tbsp. (15 ml) peanut butter (for 1/4 cup or 60 ml in total). This also makes a fantastic sauce for steamed chicken pieces previously marinated in tamari sauce and minced ginger.
Photos : Tango [Vitalité Québec] MAY 2018
Recipe: Josée Fiset