Author Notes
This the first salad my teenager was willing to try, and it is still his favorite. It is because of this dish that he became a salad eater. The dressing keeps for a week in the refrigerator--just add a few drops of water to thin for pouring. —nativeplantster
Ingredients
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3
cucumbers
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2
tomatoes
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2
scallions
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4 tablespoons
smooth natural peanut butter
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2 tablespoons
agave syrup
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1 teaspoon
garlic, minced
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1 teaspoon
Thai curry or other hot sauce, optional
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2
hard boiled eggs, optional
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1 handful
unroasted peanuts
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2 tablespoons
lime or lemon juice, fresh squeezed
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1-3 tablespoons
water
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1/2 cup
grated carrots, bean sprouts, other favorite raw vegetables
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1 dash
salt, if needed (taste first)
Directions
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Roast peanuts in a dry pan on top of the stove until slightly brown (about 2 minutes).
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Wash and drain the bean sprouts. Peel cucumbers (if necessary)and slice into thin half circles. Slice tomatoes and hard-boiled eggs (for vegan, eliminate the eggs). Grate the carrots. Arrange each item beautifully on the platter, and top with minced scallions and roasted peanuts.
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Create dressing by mixing peanut butter, minced garlic, agave syrup, and curry to form paste. Mix until smoothe.Then add lime juice. Slowly add water to form a salad dressing consistency. The amount of water will depend on the thickness of peanut butter used. Taste and adjust.If using salted peanut butter, no added salt is needed.
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Serve proudly- with dressing on the side. Any vegetable may be removed except the cucumbers that are the basis of the dish. Enjoy!
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