Skinny Thai Salad with Peanut Dressing

Name: Skinny Thai Salad with Peanut Dressing
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 118 milliliters bulgur; 118 milliliters coarsely shredded carrot; 3 Tbsps reduced-fat creamy peanut butter; 0 teaspoons crushed red pepper; 2 Tbsps finely chopped honey-flavor dry-roasted peanuts; 283 grams bag Cascadian Farm® frozen shelled edamame; 2 Tbsps snipped fresh cilantro; 1 clove garlic, minced; 0 teaspoons ground ginger; 237 milliliters reduced-sodium chicken broth; 2 Tbsps reduced-sodium soy sauce; 1 recipe Peanut Dressing (below); 1 medium red sweet pepper, seeded and cut into thin bite-size strips; 118 milliliters thinly sliced red onion; 946 milliliters fresh spinach leaves; 1 teaspoon sugar; 79 milliliters water

The recipe Skinny Thai Salad with Peanut Dressing is ready in approximately 40 minutes and is definitely an excellent dairy free and vegetarian option for lovers of Asian food. This recipe serves 4. This main course has 290 calories, 17g of protein, and 13g of fat per serving. If you have sugar, recipe peanut dressing, honey-flavor dry-roasted peanuts, and a few other ingredients on hand, you can make it. To use up the low sodium soy sauce you could follow this main course with the Banana Split Cake as a dessert.

Instructions

In a medium saucepan, bring broth to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and most of the liquid is absorbed.

Ingredients you will need

Bulgur

Broth

Equipment you will use

Sauce Pan

Drain if necessary. Meanwhile, prepare edamame according to package directions.

Ingredients you will need

Edamame

Transfer bulgur and edamame to a large bowl; stir in sweet pepper, carrot, red onion, and cilantro.

Ingredients you will need

Sweet Pepper

Red Onion

Cilantro

Edamame

Bulgur

Carrot

Equipment you will use

Bowl

Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Peanut Dressing.

Ingredients you will need

Spinach

Bulgur

Peanuts

Sprinkle with peanuts.

Ingredients you will need

Peanuts

Peanut Dressing: In a small saucepan, combine 1/3 cup water, 3 tablespoons reduced-fat creamy peanut butter, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon sugar, 1/4 teaspoon ground ginger, 1/8 teaspoon crushed red pepper, and 1 clove garlic, minced.

Ingredients you will need

Lower Sodium Soy Sauce

Creamy Peanut Butter

Red Pepper Flakes

Ginger Powder

Garlic

Peanuts

Clove

Sugar

Water

Equipment you will use

Sauce Pan

Whisk constantly over medium-low heat about 3 minutes or until smooth and slightly thickened (mixture will appear curdled at first but will become smooth as its whisked over the heat). Makes about 2/3 cup.

Equipment you will use

Whisk

Equipment

Sauce Pan

Bowl

Whisk

Ingredients

Servings:

118milliliters

bulgur 118milliliters

coarsely shredded carrot 3Tbsps

reduced-fat creamy peanut butter 0teaspoons

crushed red pepper 2Tbsps

finely chopped honey-flavor dry-roasted peanuts 283grams

bag Cascadian Farm® frozen shelled edamame 2Tbsps

snipped fresh cilantro 1clove

garlic, minced 0teaspoons

ground ginger 237milliliters

reduced-sodium chicken broth 2Tbsps

reduced-sodium soy sauce 1

recipe Peanut Dressing (below)1medium

red sweet pepper, seeded and cut into thin bite-size strips 118milliliters

thinly sliced red onion 946milliliters

fresh spinach leaves 1teaspoon

sugar 79milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Essay Chenin Blanc Blend. It has 4.7 out of 5 stars and a bottle costs about 12 dollars.