Ingredients
1 cup blanched asparagus1 cup blanched green beans
1 cup carrot julienned
1 cup red cabbage thinly sliced
1/2 cup strawberries quarters
1/2 cup cherry tomatoes quartered
1/2 cup roasted peanuts
For the dressing
1/4 cup lime juice
1/4 cup olive oil
2 tablespoons fish sauce
4 tablespoons honey
2 cloves garlic
1 cup chopped cilantro
1 tablespoon peanut butter
Directions
Recipe Created By Chef Asha Gomez
For the dressing, I like to mix all the ingredients in a mortar/pestle (it takes time and is a labor of love). You can also just add all the ingredients to a blender and blend it to a creamy consistency.
Mix all the salad ingredients except the peanuts in a bowl. Pour the dressing over the salad and toss. Top the salad with the roasted peanuts.
Nutrition information per serving:
Calories: 246
Calories from Fat: 150
Fat: 17 g
Trans fats: 0
Cholesterol: 0
Carbohydrate: 23 g
Protein: 6 g
Fiber: 4 g
Sodium: 560 mg
For the dressing, I like to mix all the ingredients in a mortar/pestle (it takes time and is a labor of love). You can also just add all the ingredients to a blender and blend it to a creamy consistency.
Mix all the salad ingredients except the peanuts in a bowl. Pour the dressing over the salad and toss. Top the salad with the roasted peanuts.
Nutrition information per serving:
Calories: 246
Calories from Fat: 150
Fat: 17 g
Trans fats: 0
Cholesterol: 0
Carbohydrate: 23 g
Protein: 6 g
Fiber: 4 g
Sodium: 560 mg