Peanut “Noodle” Salad with Spicy Peanut Dressing

June 1, 2012

I love peanut noodle salad, but sometimes I don’t have the noodles and we have a glut of lettuce, so I thought I’d try using the lettuce as noodles. The rest of the ingredients came about from a traditional Korean dish called bimbopbap (rice bowl with mixed vegetables).

Spicy Peanut Dressing (adapted from La Dolce Vegan, by Sarah Kramer)

  • 3 TB peanut butter (I used Big Spoon Peanut Butter)
  • 2 TB water or vegetable stock
  • 1 1/2 tsp seasoned rice vinegar
  • 1 1/2 TB soy sauce
  • 1/2 tsp sesame oil
  • 2 tsp agave
  • pinch of cayenne
  • 1 tsp ginger

To make the salad:

  1. Mix all of the ingredients above to make spicy peanut dressing (I usually just toss all of them into a food processor and blend). You want the dressing to be a little fluid, not thick, so add more water as necessary.
  2. Chop lettuce into thin strips, like noodles. Mix some of the peanut dressing with the lettuce, completely covering the leaves with the dressing. Put in serving bowls.
  3. Put the following on top of the lettuce (click for the recipes): roasted tofu, sesame cucumber pickles, steamed broccoli, radish salad, roasted mushrooms (toss sliced shiitake mushrooms with olive oil, thyme, salt and pepper and roast at 400 F for 20-35 minutes)
  4. Add more peanut sauce and garnish with scallions, if desired, and serve.
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