Sunday, August 7, 2016

Thai Salad with Peanut Lime Dressing

This salad is a medley of shredded vegetables with a tangy, peanut-y dressing. Add any type of cooked meat, or broiled or fried tofu, to make it a main dish.  I used leftover pork, but chicken or steak - especially if grilled - would be great, too.

2 cups thinly sliced red cabbage
1 medium summer squash, shredded
1 medium cucumber, shredded
2 medium carrots, shredded
1/2 cup chopped cilantro (or Thai basil, or mint, or a combination)
3 cups cooked meat or tofu
1/2 cup toasted peanuts
1/4 cup natural peanut butter
1 tsp fish sauce
1-2 Tbsp lime juice
2 Tbsp canola oil
2 tsp minced ginger
Water as needed