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Author Notes: This salad is crunchy, refreshing, and bursting with flavor, courtesy of two dressings and a heap of flavorful ingredients. Even my husband, who generally casts a wary eye at all things "vegetable", proclaimed this the best salad and was willing to eat it a second time as leftovers (this *never* happens).
The dressings were adapted, mildly, from Smitten Kitchen's Cold Rice Noodles with Peanut Lime Chicken. Deb adapted them from David Tanis, via the New York Times. The rest of the salad is an original creation. —tasty seasons
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 7 tablespoons freshly squeezed lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon fresh ginger, peeled and sliced
- 2 tablespoons unsalted natural peanut butter
- 1 teaspoon toasted sesame oil
- 2 tablespoons brown sugar
- 1 garlic clove, peeled and minced
- 1 serrano chili, seeds and rib removed, then quartered lengthwise and cut into thin strips crosswise
- Make the peanut sauce: Combine 1 T fish sauce, 1 T rice vinegar, 3 T lime juice, 1 T soy sauce, ginger, peanut butter, and sesame oil in a blender. Blend until smooth (make sure the ginger is thoroughly blended).
- Make the savory sauce: Combine 2 T fish sauce, brown sugar, 4 T lime juice, garlic, and chili in a jar with a tight fitting lid. Shake to combine, ensuring all of the sugar dissolves.
- 1 rotisserie chicken, meat removed and shredded
- 1.5 pounds brussels sprouts
- 8 radishes
- 4 scallions, thinly sliced (white and green parts)
- 3 ounces red onion, cut into small dice
- 1 cup cilantro, chopped
- 1/2 cup peanuts, roughly chopped
- Trim the ends off the radishes then put them through the food processor, fitted with the slicing blade. Next, trim the ends off the brussels sprouts and do the same. After the brussels sprouts are sliced, wash and dry them (that’s why it’s easier to slice the radishes first, since you can easily wash them before slicing and the food processor bowl isn’t full of brussels sprouts grit yet).
- Combine all of the salad ingredients in a (very) large bowl and toss to combine. If you’re not going to serve all of the salad immediately, remove and refrigerate the portion that you don’t want to eat now. Toss the salad you do want to eat with about 1 tablespoon of the savory dressing per serving. Divide among plates. Drizzle 1 tablespoon of peanut sauce over each individual serving and garnish with cilantro and peanuts. Serve chilled.
- This recipe was entered in the contest for Your Best Shaved Salad