Cpk Thai Crunch Salsd Recipes
THAI CRUNCH SALAD WITH PEANUT DRESSING
Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.
Provided by Jennifer Segal
Categories Salads
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg
THAI PEANUT DRESSING FROM CPK'S THAI CRUNCH SALAD
California Pizza Kitchen has a Thai Crunch salad that combines the Thai Peanut Dressing and a Lime Cilantro Dressing. I prefer to use only the recipe for the Thai Peanut Dressing, found in the CPK cookbook, to accompany my Chinese Chicken Salad (cabbage, romaine, steak or chicken, crushed peanuts, shredded carrots, pepper and cucumbers). It is absolutely DELICIOUS and very easy to make. I usually double the recipe and store any leftover dressing in the fridge.
Provided by CFRP3473
Categories Salad Dressings
Time 5m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Whisk together peanut butter, vinegar, honey, water and soy sauce.
- Stir in sugar, salt, cayenne and red pepper flakes.
- Add oil and continue whisking until smooth.
- Use immediately or refrigerate for up to five days. Bring to room temperature and whisk before using.
Nutrition Facts : Calories 863, Fat 60.4, SaturatedFat 8.8, Sodium 3918.1, Carbohydrate 73.9, Fiber 4.3, Sugar 66, Protein 18.2
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