How to make an amazing Thai Salad

Tune into Studio 5 on KSL this Thursday at 11 am and I’ll show you how.

Thai Pasta Salad with Creamy Cilantro Peanut Dressing

• ¼ pound whole wheat angel hair pasta
• 3 cups finely shredded green cabbage
• 2 cups finely shredded romaine lettuce
• 1 cup shredded carrot
• 1 red bell pepper, thinly sliced
• ½ cup shelled edamame beans
• 2 cups bean sprouts
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1/3 cup chopped raw peanuts

Cook the whole wheat angel hair pasta until al dente. Combine the pasta, cabbage, lettuce, carrot, red pepper, and edamame in a large bowl. Toss with about 2/3 cup (or as much as you like) Creamy Cilantro Peanut Dressing. On a large platter or individual dishes, plate the salad and top with bean sprouts, cilantro leaves, and peanuts. Serves 4-6.

Creamy Cilantro Peanut Dressing

• 1/2 cup rice vinegar
• 1/3 cup all-natural smooth peanut butter
• 1 tablespoon toasted sesame oil
• 3/4 cup canola oil
• juice of 1 lime
• 3 tablespoons tamari, or soy sauce
• 1 tablespoon fresh ginger
• 2 tablespoon honey
• 1 teaspoon or small piece of dried chipotle pepper (a small piece of canned chipotle in adobe may be substituted)
• 1 ½ cups fresh cilantro leaves (about 1/2 bunch)
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper

Combine all the ingredients in a blender and blend well. Make sure that it is smooth and creamy. Store in the refrigerator for 7-10 days. Makes 1 ¼ cups.