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Chopped Thai Satay Salad with Peanut-Ginger Dressing
ALEXANDRA'S KITCHEN16Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup unsalted peanuts (or other nut)
- 1 1/2 lb. red cabbage (or green)
- 1/2 tsp. kosher salt (optional)
- 2 carrots (about 1/2 lb., unpeeled, ends trimmed)
- 2 beets (small, about 1 lb., unpeeled, ends trimmed, see notes above)
- 6 scallions (thinly sliced)
- 1 cup fresh cilantro (roughly chopped)
- 1/4 cup peanut butter (or other nut butter)
- 3 Tbsp. fresh lime juice
- 2 garlic cloves (finely minced or grated)
- 2 tsp. fresh ginger (grated, or finely minced)
- 2 Tbsp. soy sauce (or tamari)
- 1 Tbsp. sesame oil
- 1 Tbsp. maple syrup
- 1 pinch cayenne (optional)
- flaky sea salt (such as Maldon)
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