Asian Salad

3 carrots peeled and cut into matchsticks
1 cup shelled edamame
1 ripe avocado peeled chopped 
Mixed greens (I used romaine, frisee and arugula)
Zucchini cut into matchsticks (I use green and yellow)
1/4 cup sesame seeds

thai ginger peanut dressing
4T Indonesian Concentrated Satay Sauce (you can substitute this with 3T chunky peanut butter and 1t water if you need to) 
1T sesame oil
1T soy sauce
1T white vinegar
1/2 T honey
1/4 t cayenne pepper
1T fresh minced ginger

Time: 30min / Servings: 6 / Calories per Serving: 186

Mix the vegetables for the salad together.  Then sprinkle the sesame seeds over the top and toss.  Mix the dressing.  Serve dressing on the side.

Jamie’s Adjustments:
I rarely make the same salad twice.  You can play with what you put in as much as you want.  Some other fun additions I’ve tried with this salad are a big handful of  roughly cut cilantro leaves (mint or thai basil also works), green, red or yellow papers, apples, radish, or whatever else is in season and would taste good with the dressing.

Robb’s Notes:
None at the moment.

 Credit Where Credit is Due: Original Recipe


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