Warm Peanut Salad Recipes
WARM PEANUT SALAD
Provided by Padma Lakshmi
Categories Salad Nut Side Vegetarian Peanut Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 snack servings
Number Of Ingredients 7
Steps:
- To skin peanuts, blanch in a 3-quart saucepan of boiling salted water 1 minute, then drain well. Slip off and discard skins using your fingers and transfer peanuts to a bowl.
- Bring 5 cups water to a boil with bay leaf in same saucepan. Add peanuts and reduce heat to moderate, then simmer, covered, until peanuts are soft enough to crumble easily when pressed with tines of a fork, about 30 to 45 minutes. (Test 1 or 2 peanuts, leaving the rest intact.) Drain well.
- When peanuts are almost finished cooking, stir together tomatoes, cilantro, chiles, lemon juice, and sea salt in a bowl. Add drained peanuts and stir to combine.
PEANUT SALAD
My great-grandmother's recipe of caramel pudding layered with bananas and peanuts.
Provided by CHIRP
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- In large saucepan over medium heat, stir together brown sugar, flour, salt and eggs, stirring until eggs are incorporated and sugar is dissolved. Continue to stir and add milk, slowly, until mixture thickens, 20 to 30 minutes. Remove from heat and cool completely.
- In a glass serving bowl, layer portions of pudding with bananas and chopped peanuts. Chill until serving.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 69.2 g, Cholesterol 51.4 mg, Fat 15.5 g, Fiber 3.3 g, Protein 11 g, SaturatedFat 3.2 g, Sodium 64 mg, Sugar 59.9 g
THAI PEANUT QUINOA SALAD
A flavorful vegetarian salad that's bursting with bright Thai flavors!
Provided by Jaclyn
Categories Salad
Time 30m
Number Of Ingredients 19
Steps:
- Combine all dressing ingredients in a blender and puree until emulsified, about 30 seconds. Transfer to a bowl and set aside.
- Prepare quinoa according to directions listed on package.
- To assemble salads (I just assembled each serving individually), layer cooked quinoa, cabbage, carrots, bean sprouts, cucumber, green onions and peanuts then garnish with plenty of cilantro.
- Drizzle each serving with dressing to taste and serve.
Nutrition Facts : Calories 637 kcal, Carbohydrate 76 g, Protein 23 g, Fat 30 g, SaturatedFat 5 g, Sodium 1143 mg, Fiber 11 g, Sugar 22 g, ServingSize 1 serving
PEANUT NOODLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
- Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.
WARM SESAME SLAW SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in large skillet over high heat. Stir-fry the cabbage 5 minutes then season with salt and pepper, to taste, and add vinegar and honey, sesame seeds and oil. Serve warm.
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CRUNCHY VEG BOWL WITH WARM PEANUT SAUCE RECIPE | BON …
From bonappetit.com
4.9/5 (14)Estimated Reading Time 3 minsServings 4
- Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add ¼ cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.
- Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.
- Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
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WARM SPICY PEANUT SOBA NOODLES - THIS SAVORY VEGAN
From thissavoryvegan.com
Estimated Reading Time 4 mins
- Prepare peanut sauce by combining peanut butter, soy sauce, sesame oil, garlic, ginger, jalapeño, sriracha and 1/4 cup of water in a food processor, blender or mixing bowl (if using an immersion blender). Blend on high until smooth - adding additional water if needed.
- Fill a pot with water and bring to a boil. Add soba noodles and cook according to package instructions. Soba noodles should only take 4-6 minutes to cook. Be sure not to overcook them. Drain and set aside.
- Two minutes before noodles are finished cooking, heat remaining sesame oil in a pan over medium-high heat. Add bell pepper and cabbage and sauté for 2 minutes - making sure not to overcook (you want a little crunch).
- Turn heat off and add cooked noodles & peanut sauce to the pan. Stir to combine. If the sauce is too thick you can add 1/4 cup of water to the pan to help thin out the sauce and coat everything better.
PEANUT BROCCOLI PASTA SALAD MADE WITH A SAVORY PEANUT DRESSING
From madaboutfood.co
5/5 (5)Calories 287 per servingCategory Side
- Boil pasta in salted water. While the pasta cooks, cut broccoli and bell pepper into small bite sized pieces.
- Prepare peanut sauce by combining peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, sriracha, and warm water in a small mixing bowl.
- Drain and rinse cooked pasta in cold water and place in a mixing bowl. Add the broccoli, bell pepper, carrots and roasted peanuts to the bowl along with the peanut dressing.
ASIAN CABBAGE SALAD WITH WARM SPICY PEANUT DRESSING ...
From smileyspoints.com
Servings 4Total Time 25 minsEstimated Reading Time 3 mins
- To make the dressing, combine the peanut butter, vinegar, sesame oil, and sriracha sauce in a medium skillet over medium heat. Season with salt and black pepper, to taste. Heat, stirring continually, until the peanut butter melts and the ingredients are thoroughly combined, approximately 2-3 minutes.
- Reduce heat to low and whisk in remaining dressing ingredients until combined. Simmer, stirring occasionally, until heated through, approximately 2 minutes. Remove from heat and set aside. Keep warm.
- Combine shredded green cabbage, red cabbage, carrots, bell pepper, green onion, and fresh cilantro in a large bowl. Season with salt and black pepper, to taste, and drizzle with a small amount of the warm peanut dressing. Toss to combine.
- Transfer salad to a decorative serving platter and top with chopped peanuts, Mandarin oranges, and sesame seeds. Serve immediately with remaining peanut dressing on the side. Enjoy!
ASIAN CABBAGE SALAD WITH WARM SPICY PEANUT DRESSING
From thisfarmgirlcooks.com
Reviews 1Category SaladCuisine ChineseTotal Time 25 mins
- To make the dressing, combine the peanut butter, vinegar, sesame oil, and sriracha sauce in a medium skillet over medium heat. Heat, stirring continually, until the peanut butter melts and the ingredients are thoroughly combined, approximately 2-3 minutes.
- Reduce heat to low and whisk in remaining dressing ingredients until combined. Simmer, stirring occasionally, until heated through, approximately 2 minutes. Remove from heat and set aside. Keep warm.
- Combine shredded green cabbage, red cabbage, carrots, bell pepper, green onion, and fresh cilantro in a large bowl. Drizzle with a small amount of the warm peanut dressing. Toss to combine.
- Transfer salad to a serving platter and top with chopped peanuts, Mandarin oranges, and sesame seeds. Serve with remaining peanut dressing on the side.
HEALTHY SHRIMP SALAD WITH PEANUT DRESSING RECIPE | HEALTHY ...
From healthyfitnessmeals.com
Cuisine AsianTotal Time 15 minsCategory SaladCalories 374 per serving
- In a small bowl, whisk together the peanut butter, warm water, soy sauce, honey, lime juice and ginger. Add more water, one teaspoon at a time, if you prefer a thinner sauce. Set sauce aside.
- Divide the cabbage between two bowls and top with cucumbers and carrots. Arrange the shrimp on top of the vegetables. Sprinkle with peanuts and mint.
15 WARM SALADS TO MAKE WHEN IT'S TOO COLD FOR SALAD …
From bonappetit.com
Author Christina ChaeyPublished 2015-02-24
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WARM SESAME NOODLE SALAD RECIPE - PUREWOW
From purewow.com
5/5 (3)Total Time 20 minsServings 2Calories 559 per serving
- Bring a large saucepan of water to a boil. Add the gluten-free pasta and cook according to package directions until al dente. Strain and set aside.
- Make the Dressing: Using a blender or food processor, blend the peanut butter, sesame oil, soy sauce, brown sugar, lime juice and ¼ cup cold water. Season to taste with kosher salt. Set aside.
- Assemble the Salad: In a large bowl, toss together the lettuce and cucumber. Top with the cooked noodles, then add the dressing and toss again. Transfer to a serving plate garnish with the cilantro, peanuts and lime wedges.
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