Thai Peanut Salad

Thai Peanut Salad

Date: February 8th


Time to table: 30 minutes (?) Maybe less. I got interrupted a few times.

Servings: 5 adult servings

Modifications: I shredded my own cabbage and used probably more than it called for, also added 2 grated carrots. I used sriracha for the hot sauce component. Used frozen shredded chicken and it was perfect for this. I added chopped cilantro on my serving tonight, but if I were freezing I would not add that.

Ben: Love

Erin: Love

Annie & Luke: Did not attempt, wanted to keep this for myself.

Notes: My coworker Maggie brought this for our Asian potluck at work and I LOVED it – this is really so, so good. She noted that red quinoa is better in this dish, and that it really does freeze and reheat super well. I’ll finish it up for lunches for the week but do plan to make and freeze some to just leave in the freezer at work for future days I need lunch! Also, I am not a fan of spice but this was the perfect amount of flavor. Ben added far more sriracha to his helping.

Thai Peanut Salad

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