The Farmers’ Market is one of my favorite summer destinations. This summer, my five-year-old daughter and I made a list of all the fun things she wanted to do this summer. I was proud that she included “go to the farmers’ market” on her list. This morning we checked the farmers’ market off the list (although I’m sure it won’t be our last visit this summer!). She helped me pick out lots of fresh veggies. Kale, cabbage, scallions and carrots were abundant at the market which means it’s a perfect time to try out this Thai-inspired summer salad!
Thai-Style Chopped Salad
Serves 2-3 as an entree
For the salad:
– 4 cups chopped kale, ribs removed
– 3 cups thinly sliced red cabbage
– ½ red bell pepper, julienned
– 2 medium carrots, peeled and shredded
– 4 scallions, finely sliced
– ½ cup coarsely chopped cilantro
– ½ cup chopped peanuts
– 2 cups chopped chicken breast
– 1 tablespoon black sesame seeds, toasted
For the dressing:
– 2 tablespoons natural-style creamy peanut butter
– 2 tablespoons rice vinegar
– 1 teaspoon Thai fish sauce or soy sauce
– 1 teaspoon Sriracha (hot chili) sauce
– 1 tablespoon brown sugar
– 1 clove garlic, grated
– 2 tablespoons olive oil
Arrange salad items on a serving platter. To make the dressing, add all dressing ingredients items, except olive oil, to a medium bowl and mix well. While whisking, slowly drizzle in the olive oil. If needed, whisk in water, one teaspoon at a time, to create a thick and creamy dressing. Toss salad and dressing together just before serving. Garnish with toasted sesame seeds.
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