thai peanut salad
January 27, 2010 § 1 Comment
Saté Chicken Salad
From Gourmet, May 2009
1/4 cup dry-roasted peanuts
1 large garlic clove
1 (1-inch) piece peeled ginger
2/3 cup smooth peanut butter (not natural-style)
6 tablespoons warm water
3 tablespoons rice vinegar (not seasoned)
2 1/2 tablespoons soy sauce
1 1/2 tablespoons Asian sesame oil
1 teaspoon sugar
1 teaspoon hot red-pepper flakes
3 cups sliced or coarsely shredded rotisserie chicken
1 pound coleslaw mix
3 celery ribs, thinly sliced diagonally
1 red bell pepper, sliced
1 bunch scallions, chopped
1 cup coarsely chopped cilantro
Accompaniment: lime wedges
Pulse peanuts in a food processor until coarsely chopped, then transfer to a bowl.
With motor running, drop garlic and ginger through feed tube and fi nely chop. Add peanut butter, water, vinegar, soy sauce, sesame oil, sugar, and red-pepper flakes and blend until smooth.
Toss chicken and vegetables with enough dressing to coat, then sprinkle with peanuts and cilantro.