Crunchy Asian Salad with Honey Ginger Peanut Dressing
Ingredients
FOR THE SALAD:
3 C baby spinach leaves
1/2 carrot, shredded
1/2 red bell pepper, thinly sliced
1/4 red onion, thinly sliced
1/4 lb sugar snap peas
1 small cucumber, thinly sliced
1/2 C roasted peanuts
1 T toasted sesame seeds
FOR THE DRESSING:
1/4 C of Honey Ginger Balsamic Vinegar
2 T soy sauce
1 T honey
3 T of Toasted Sesame Oil
1/4 C Gochujang Olive Oil
3 T creamy peanut butter
1 T toasted sesame seeds
Preparation
FOR THE SALAD:
- Bring a pot of water to a boil, add the sugar snap peas and cook for about 5 minutes, until peas are crisp tender.
- Drain, rinse under very cold water to stop cooking, drain again and set aside.
- Combine all salad ingredients in a large bowl. Pour the dressing over the salad, mix well. Enjoy!
FOR THE DRESSING:
- In a medium bowl, combine all ingredients and whisk together.
