Korean green salad with chili peanuts
The ingredients for this salad was a combination of what was available at a Korean Bibimbop restaurant. I serve it with the Creamy sesame dressing similar to what they had available. It is light and delicious!
Servings: 4
Ingredients
- 2 Cups Butter lettuce Sub romaine or iceberg lettuce
- 1 Serrano or Thai chili Fresno chili if available
- 1 Carrot
- 1 Mini red bell pepper
- 1 Baby or Persian cucumber
- 1/8 Red onion May sub sweet white or green onions
- 1/8 Red cabbage
- 1/8 Green or savoy cabbage
- 2 Avocado's They didn't have this on the salad bar but I thought it a nice addition. It's optional.
- 1 Cup Thai spiced nuts Optional
Instructions
- Prepare the Thai peanuts. (See notes).
- Prepare the ingredients for the salad. Thinly slice the lettuce, cabbages, peppers and the onion.
- Use a shredding peeler to create carrot shreds or use a coarse grater.
- Slice the cucumber lengthwise into quarters and slice them horizontally into a 1/4" slices.
- Toss the salad and arrange into serving bowls.
- Slice open the avocado and remove the seeds. Make thin slices in the avocado then scoop it away from the skin with a large spoon. Divide into servings.
Notes
This is a Snap Pea Sheep recipe.
To make the Thai spiced nuts, coat them in a little aquafaba and sprinkle them with Thai spice or Thai red pepper and Himalayan salt. Toast for 5 minutes until lightly toasted.
Make my creamy sesame dressing to accompany this salad.