Mini Salad With Peanut Sauce Recipe
Make Mini Salad With Peanut Sauce Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Peanut Sauce
Method
Salad
- 1
- 2
Cook edamame (if using)
If using frozen edamame, bring a small pot of salted water to a boil, add edamame and cook 2–3 minutes until bright green and tender. Drain and cool under cold running water, then drain well.
- 3
Assemble salad
In a medium mixing bowl, combine the mixed greens, shredded cabbage, carrot, cucumber, edamame (if using), chopped cilantro, and sliced scallions. Toss gently to combine so ingredients are evenly distributed.
- 4
Plate
Divide the salad into 2–4 mini portions (depending on use as side or starter). Sprinkle the roughly chopped toasted peanuts over each portion and add a lime wedge alongside each plate for optional finishing.
Peanut Sauce
- 5
Combine base ingredients
In a small bowl or jar, add the creamy peanut butter and warm water. Whisk or shake to loosen the peanut butter until smooth and slightly pourable. Use more warm water 1 tsp at a time if you prefer a thinner dressing.
- 6
Add flavorings
Stir in the soy sauce, rice vinegar, honey or maple syrup, fresh lime juice, sesame oil, grated ginger, minced garlic, sriracha (or chili paste), and salt. Whisk thoroughly until the sauce is homogeneous and glossy. Taste and adjust: add a little more lime for brightness, soy for saltiness, or a touch more honey for sweetness.
- 7
Adjust consistency
If the sauce is too thick to drizzle, add warm water 1 tsp at a time until you reach a creamy, pourable consistency suitable for dressing a salad. For a dip-style thicker sauce, keep less water.
- 8
Dress the salad
Right before serving, drizzle about half to three-quarters of the peanut sauce over the assembled mini salads and toss lightly to coat. Serve any extra sauce on the side for guests to add more as desired.
