Dressing:
1/2 cup brown sugar
2 T water
4 garlic cloves, peeled and chopped
1/2 tsp. red pepper flakes
2 T soy sauce
1/4 cup lime juice
2 T peanut oil
1 tsp. finely grated fresh ginger
1/2 tsp. salt
Salad:
1/4 lb. blanched green beans
4 cups baby spinach
2 cups slivered green cabbage
3 green onions, sliced
1/2 red bell pepper, slivered (I diced mine.)
2/3 cup chopped dry roasted peanuts
1/4 cup chopped basil or mint (optional)
1 1-ounce package roasted vegetable chips or sweet potato chips, lightly crushed
To make the dressing, combine brown sugar, water, garlic, and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well.
To make the salad, toss together all salad ingredients except peanuts, basil or mint and vegetable chips. Immediately before serving, drizzle about 2/3 of the dressing over the salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table. Serves 4-6.
1/2 cup brown sugar
2 T water
4 garlic cloves, peeled and chopped
1/2 tsp. red pepper flakes
2 T soy sauce
1/4 cup lime juice
2 T peanut oil
1 tsp. finely grated fresh ginger
1/2 tsp. salt
Salad:
1/4 lb. blanched green beans
4 cups baby spinach
2 cups slivered green cabbage
3 green onions, sliced
1/2 red bell pepper, slivered (I diced mine.)
2/3 cup chopped dry roasted peanuts
1/4 cup chopped basil or mint (optional)
1 1-ounce package roasted vegetable chips or sweet potato chips, lightly crushed
To make the dressing, combine brown sugar, water, garlic, and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well.
To make the salad, toss together all salad ingredients except peanuts, basil or mint and vegetable chips. Immediately before serving, drizzle about 2/3 of the dressing over the salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table. Serves 4-6.
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