Skinny Thai Salad With Peanut Dressing Recipes

SKINNY THAI SALAD WITH PEANUT DRESSING

Skinny Thai Salad with Peanut Dressing image

This fresh and filling main-dish salad has 50% less fat and 46% less sodium than the original recipe.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

1 cup Progresso™ reduced-sodium chicken broth
1/2 cup bulgur
1 bag (10 oz) Cascadian Farm® frozen shelled edamame
1 medium red sweet pepper, seeded and cut into thin bite-size strips
1/2 cup coarsely shredded carrot
1/2 cup thinly sliced red onion
2 tablespoons snipped fresh cilantro
4 cups fresh spinach leaves
2 tablespoons finely chopped honey-flavor dry-roasted peanuts
1 recipe Peanut Dressing (below)
1/3 cup water
3 tablespoons reduced-fat creamy peanut butter
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1 clove garlic, minced

Steps:

In a medium saucepan, bring broth to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and most of the liquid is absorbed. Drain if necessary. Meanwhile, prepare edamame according to package directions.
Transfer bulgur and edamame to a large bowl; stir in sweet pepper, carrot, red onion, and cilantro.
Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Peanut Dressing. Sprinkle with peanuts.
Peanut Dressing: In a small saucepan, combine 1/3 cup water, 3 tablespoons reduced-fat creamy peanut butter, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon sugar, 1/4 teaspoon ground ginger, 1/8 teaspoon crushed red pepper, and 1 clove garlic, minced. Whisk constantly over medium-low heat about 3 minutes or until smooth and slightly thickened (mixture will appear curdled at first but will become smooth as it's whisked over the heat). Makes about 2/3 cup.

Nutrition Facts : Cholesterol 0 mg, Fat 1 1/2, ServingSize 1 1/4 cups bulgur mixture, 1 cup spinach, and about 3 tablespoons dressing, TransFat 0 g

PEANUT CUCUMBER SALAD RECIPE

Peanut Cucumber Salad Recipe image

Peanut Cucumber Salad Recipe is a power packed salad as it has fresh ingredients like onions, tomatoes and cucumbers combined with peanuts. The dressing is rather simple, a splash of freshly squeezed lemon juice, some honey, and ofcourse salt and pepper. Serve it as a mid day snack in an office lunch box or as part of an everyday meal. Serve Peanut Cucumber Salad Recipe along with Raw Papaya and Red Bell Peppers Stuffed Paratha, Boondi Raita Recipe Spiced With Black Salt and Lemon Pudina Curry Leaf Shikanji Recipe for a lovely afternoon meal. Try our other Salad Recipes: Khamang Kakdi Recipe - Maharashtrian Cucumber Salad Methi Sprouts Salad Recipe - Healthy & Tasty Diabetic Snack Pudina Pyaz Kachumber Salad Recipe - Mint & Onion Salad

Provided by Archana's Kitchen

Time 15m

Yield Makes: 4 Servings

Number Of Ingredients 8

Ingredients

1 cup Roasted Peanuts (Moongphali)
2 Tomatoes , finely chopped
1 Cucumber , peeled and finely chopped
1 Onion , finely chopped
1 Green Chilli , finely chopped
Salt , to taste
1 teaspoon Chaat Masala Powder
1 tablespoon Lemon juice

Steps:

To begin making the Peanut Cucumber Salad Recipe, in a mixing bowl, combine the roasted peanuts, along with the finely chopped tomatoes, cucumber, onion, and green chilli.
Now add salt to taste, chaat masala and lemon juice and toss Peanut Cucumber Salad well.
Transfer the Peanut Cucumber Salad to a bowl and serve.
Serve Peanut Cucumber Salad Recipe along with Raw Papaya and Red Bell Peppers Stuffed Paratha, Boondi Raita Recipe Spiced With Black Salt and Lemon Pudina Curry Leaf Shikanji Recipe for a lovely afternoon meal.

THAI CRUNCH SALAD WITH PEANUT DRESSING

Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg

PEANUT DRESSING

Peanut Dressing image

This Thai inspired easy homemade Peanut Dressing has ginger has ginger and tons of creamy flavor that goes with a variety of salad combinations.

Provided by Katie

Categories Salad Dressing

Time 5m

Number Of Ingredients 7

Ingredients

¼ cup creamy natural peanut butter
¼ cup orange juice
1 clove garlic, grated or minced
1 tablespoons tamari or soy sauce, or coconut aminos *see ingredient note
1 tablespoon rice vinegar or white vinegar
2 teaspoons dark pure maple syrup
1 teaspoon grated fresh ginger

Steps:

Whisk together peanut butter and orange juice until smooth.
Add in garlic, tamari, vinegar, maple syrup and ginger and whisk until smooth.

Nutrition Facts : ServingSize 2 tablespoons, Calories 76 calories, Sugar 3 g, Sodium 127 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 1 g, Protein 3 g

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