Crunchy Peanut Noodle Salad

prep time:: 20 min
total time:: 55 min

Serves 6-8

Meghan Wright

This salad is really filling on its own, but it goes well with poultry or seafood as well.

ingredients

Salad

1 head romaine lettuce, thinly shredded
1 head white cabbage, thinly shredded
2 carrots, thinly shredded
1 package wonton skins, sliced and fried (reserve some for garnish)
2 green onions, thinly sliced
1 cup shelled edamame (prepare according to directions)
1/4 cup chopped cilantro leaves

Peanut Sauce

3-4 shallots, unpeeled
1/2 cup light coconut milk
1/4 cup natural peanut butter
1 1/2 tablespoon sugar
1 tablespoon fresh lime juice (or more to taste)
1/4 teaspoon ground cayenne pepper
2 teaspoons soy sauce
Salt to taste

directions

1
Preheat oven to 350˚ F.
2
Put shallots on baking sheet, and roast 30-35 minutes, or until very tender and juices have started to ooze out.
3
While shallots are baking, combine lettuce, cabbage, carrots, crunchy noodles, green onions and edamame in a large bowl. Set aside.
4
Squeeze cooked shallots out of skins into a small bowl and allow to cool for a few minutes.
5
Put all sauce ingredients into food processor or blender, and puree until smooth.
6
Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro.

notes

You can make a double batch of the shallot-peanut sauce to use on grains and noodles another day. It keeps well in the refrigerator. It firms up when cold, so warm it over low heat for a few minutes before using.

Source: Katherine Wetzel