Crispy Salad with Asian Dressing

Peanut Dressing

• 3 tbsp. (45 ml) smooth natural peanut butter
• 2 tbsp. (30 ml) rice vinegar
• 1 tbsp. (15 ml) + 1 tsp. (5 ml) tamari sauce
• 2 tsp. (10 ml) toasted sesame oil
• 3 tbsp. (45 ml) sunflower oil
• 3 tbsp. (45 ml) orange juice
• 1/2 tsp. (2.5 ml) sriracha sauce

Salad

• 2 French endives, thinly sliced lengthwise
• 1 large carrot, sliced into juliennes or ribbons (using a vegetable peeler)
• 2 green onions, finely sliced
• 1 cup (250 ml) bean sprouts
• 1/4 cup (60 ml) coarsely chopped mint
• 1/4 cup (60 ml) coarsely chopped cilantro
• 5 tbsp. (75 ml) coarsely chopped unsalted roasted peanuts

• 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