Small handful fresh cilantrochopped (optional but recommended)
Small handful fresh basilsliced thin or torn (optional)
Salt & pepperto taste
5tablespoonscreamy peanut butter
1/2teaspoonpure sesame oilsee note
3tablespoonswateror more as needed
Add the dressing ingredients to a medium-sized bowl and whisk together until smooth. Taste and adjust (e.g. add more lime juice or honey). If your dressing comes out really thick (peanut butter brands can vary), add even more water than suggested.
Prep all the salad ingredients and them add to a large bowl. Toss with the dressing and serve immediately. Season with salt & pepper as needed.
You don't need to add the cilantro or basil, but they definitely add extra flavor and freshness.
Helpful hint: It's much easier to grate ginger when it's frozen. I always keep some fresh ginger in my freezer for when I need it. It also helps reduce waste (I always seem to waste fresh ginger when I don't use it in time!).
I use the sesame oil found in the Asian section of the grocery store. It's got quite a strong/nutty flavor. It's darker in color and sometimes you'll find it labeled as toasted sesame oil. I just buy whichever brand is in stock.
Serves 4-6. You may want to halve it if you don't want leftovers.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.