Thai Salad with Peanut Sauce

Click Here for the video!

Ever crave spring rolls but don't want the hassle of dealing with the wrappers? Well, I did this week so I decided to make a salad filled with all the makings of my favorite spring rolls and topped it with my favorite peanut sauce. The only thing I changed from my usual spring roll was swapped fried tofu for canned chickpeas for the sake of ease.

I didn't put measurements on the vegetables because it's entirely up to your preference! You like red bell pepper? Add a BUNCH. You like really herby spring rolls? Go ham on the mint. It's your world. Enjoy it.

Thai Salad with Peanut Sauce

Ingredients:

• cabbage, shredded
• carrot, grated 
• romaine, chopped 
• red bell pepper, sliced thin
• scallions, sliced
• fresh mint, chopped
• canned chickpeas, drained and rinsed

Dressing:

• 1/2 cup peanut butter
• 2 garlic cloves, pressed or minced
• 1 Tbsp brown sugar
• 1 Tbsp soy sauce
• 1 Tbsp fish sauce (to make it vegan, replace with more soy sauce)
• 1 Tbsp rice wine vinegar 
• 1 Tbsp chili garlic sauce
• 1 Tbsp fresh squeezed lime juice
• 3-4 Tbsp water
• 1 tsp sesame oil

Directions:

1. Mix all of the dressing ingredients in a bowl and slowly add the water a tablespoon at a time until it is thinned to the desired consistency. If you leave it thick, it will not work as well as a salad dressing or dip.
2. Place the vegetables in a large bowl and drizzle with the peanut sauce. 
3. Mix well and serve!