Thai Carrot Salad with Peanut Dressing
  1. Combine ingredients from peanut butter to garlic in a food processor or high speed blender, I use my vitamix because it’s so easy to clean. Blend until completely smooth. Slowly pour in warm water one tablespoon at a time to desired dressing constancy. You may need to add more water depending on the thickness of your peanut butter. (Once you make your dressing, you can always thin it out later with the warm water, shaking vigorously in a tightly sealed glass jar. You can also add some chili flakes if you want some added heat to the dressing.)
  2. Using your vegetable peeler, slice your entire cucumber lengthwise until you have lots of super thin long cucumber slices. Lay them out on a paper towel and lightly salt them to draw out some of their moisture. Let them sit about 30 minutes, and then take another paper towel and blot the tops dry. Using a knife, slice them lengthwise down the middle to make them resemble flat noodles.
  3. Combine the rest of the salad ingredients in a large bowl and toss. Then add your cucumber and gently toss again. Serve dressing over salad. If you’re not serving right away, wait to dress the salad so it won’t get soggy. Both the salad and the dressing can be made up to 3 days in advance and kept separately in the refrigerator until ready to serve.

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