Author Notes
The idea for my recipe came about on a whim. I was actually on a trip to DC and met up with my good friend and former coworker, Sarah. At lunch, I had a Thai chicken salad with this lovely peanut dressing. When I came back home, I found a container of freshly ground peanut butter. Immediately, I was inspired to recreate that salad – but to replace the chicken with some of my homemade Canadian bacon. The salad was an amazing combination of flavors and textures – the crunch cabbage and peanuts, the creamy dressing, the succulent pork, and freshness from the herbal mint and chives. It was a great dinner. —VivekS
Ingredients
- The peanut dressing
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3 tablespoons
rice wine vinegar
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1 tablespoon
sriracha hot sauce
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2 tablespoons
soy sauce
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1/2
lime, juiced
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1 tablespoon
freshly grated ginger
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1/2 cup
freshly ground peanut butter
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1 tablespoon
honey
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6 tablespoons
olive oil
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1/2 bunch
freshly chopped chives
- The Salad
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1/2
head of romaine lettuce, thinly sliced
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1/2
head of red cabbage, thinly sliced
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1/2
red onion, thinly sliced
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2
carrots, grated
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1/4 cup
roasted peanuts
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1/4 cup
chopped fresh herbs (cilantro, mint, basil)
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1 cup
homemade Canadian bacon (brined, smoked pork loin)
Directions
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Combine the vinegar, hot sauce, soy sauce, lime juice, ginger, peanut butter, and honey in a bowl and whisk to combine. Slowly stream in the olive oil and whisk until emulsified. Season with salt and pepper. Stir in the chives.
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Combine all of the ingredients in a bowl. Toss with enough dressing to just barely coat everything. Serve on a plate with some more of the peanut dressing.
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