ASIAN PEANUT SALAD MY WAY ENJOY DAN:

ASIAN PEANUT SALAD MY WAY by CHEF DAN:

Serves 4

DRESSING:

1/4-cup well blended tahini

2 tablespoon EACH rice vinegar, & lime juice

2 tablespoons vegetable oil

2 tablespoons EACH toasted sesame oil & soy sauce

2 tablespoons honey

2 garlic cloves, minced

1 thumb-size fresh ginger, roughly chopped

1 teaspoon EACH sea salt and Srircha

2 tablespoons fresh basil leaves, torn

SALAD:

4 cups shredded coleslaw mix

2 carrots, shredded

1 red bell pepper, thinly sliced into bit size pieces

1 English cucumber halved lengthwise, seeded and thinly sliced

1 cup cooked and shelled edamame

1 avocado, pit removed and cubed

2 scallion, bias sliced into 1/2-inch lengths

3 tablespoon dry roasted peanuts for garnish

2-3 tablespoon fresh cilantro, leaves

DIRECTIONS:

1. for the dressing, combine all of the ingredients except the basil in a blender and process until completely smooth.
2. add basil and blend for a few seconds.

FOR THE SALAD:

1. combine all ingredients in bowl and toss to combine.
2. drizzle with peanut dressing and toss to combine
3. garnish with dry roasted peanuts

ENJOY DAN: BON-APPETITE!!!