Thai-Style Peanut-Cabbage Salad

By Stina

Ingredients

• — Dressing:
• 1/3 cup packed brown sugar
• 2 tablespoons peanut oil
• 4 garlic cloves, peeled and chopped
• 1/2 teaspoon crushed red pepper
• 2 tablespoons reduced-sodium soy sauce
• 1/4 cup fresh lime juice
• 2 tablespoons water
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon salt
• — Salad:
• 1/4 pound green beans, blanched
• 4 cups baby spinach (about 4 ounces)
• 2 cups thinly sliced green cabbage
• 3 green onions, sliced
• 1/2 red bell pepper, thinly sliced
• 2/3 cup chopped dry-roasted peanuts, toasted if desired
• 1/4 cup chopped fresh basil or mint
• 1 (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed

Preparation

Step 1

Instructions

To prepare dressing, combine all ingredients in a jar; cover tightly and shake vigorously.

To prepare salad, place beans and next 4 ingredients (beans through bell pepper) in a large bowl. Just before serving, drizzle about two-thirds of dressing over salad; toss to coat well. Sprinkle with peanuts, herbs and vegetable chips. Serve with remaining dressing.