PARTY OF EIGHT
One of the best things about traveling with a group of fun loving foodies is the opportunity to share ideas and inspiration. On my recent trip to Kauai we did just that. We hung out, we cooked together, we ate, drank fabulous (fattening) cocktails on the beach and in between we went to the Hanalei Farmer’s Market.
I came home with a few killer recipes that I can’t wait to share with you.
But first the fluff:
HANALEI FARMERS MARKET * AS LOCAL AS IT GETS
LIVE MUSIC * FRESH CUT COCONUTS * PINEAPPLES * FLOWERS & HOME COOKIN’
AND THEN THERE’S ALL THIS
Ok so now that I have all of that out of the way, let’s get down to the Crunchy Peanut Thai Salad with the most DELICIOUS dressing ever. This one of those salads you will crave and it does not need a protein to satisfy. But, if you want to pair it with a slab of marinated flank steak, grilled shrimp kabobs or some BBQ chicken thighs you won’t be sorry.
It goes something like this:
A GORGEOUS HEAD OF NAPA CABBAGE SLICED
BROCCOLI SLAW * SHREDDED CARROTS * EDAMAME * READY TO GO AT TRADER JOE’S
RED PEPPER * CILANTRO * CUCUMBER * RED CABBAGE
TO DIE FOR DRESSING * I’LL GIVE YOU THE RECIPE
LAYER IT UP * DRESSING ON THE SIDE
Here’s what you need:
31/2 cups shredded Napa cabbage
1 cup shredded purple cabbage
1 cup prepared shredded carrots * In a bag a Trader Joe’s
1 cup prepared broccoli slaw * In a bag at Trader Joe’s
1 red bell pepper thinly sliced
1 English cucumber cut in half and sliced VigRX Plus thin
1 cup cooked and shelled Edamame * In a bag fresh or fresh or frozen at Trader Joe’s
1/2 cup chopped fresh cilantro
2 scallions thinly sliced
Put it together:
Combine the slaws and lay them down on a platter, then start layering, carrots, broccoli slaw etc.. This will give you a stunning presentation. With this set up you can serve the dressing on the side.
Or you can toss all of this in a bowl and work in the dressing and then pour out on a platter and perhaps top with some type of protein.
If you do it this way, save some of your goodies to sprinkle on top.
1/2 cup natural creamy peanut butter *
4tbsp rice vinegar
4tbsp fresh lime juice * 2 limes
6tbsp canola oil
2tbsp low sodium soy sauce
4 garlic cloves roughly chopped
2 inch pieces of ginger peeled and roughly chopped
1/2tsp red pepper flakes
4tbsp fresh cilantro leaves
Put it together:
Combine all the ingrediants except cilantro in a blender until smooth. Add cilantro and blend for a second or two. Refrigerate until ready to serve.
Note: I had you make a little more than needed ’cause you are going through the trouble and this dressing is so darn good !!! Pull it out and let it come to room temp before serving, it gets a little thick in the frig.
Whew ! That was a long one. Thanks for hanging out. Talk to you soon.
Credit: Special thanks to Once Upon A Chef for the inspiration.
Disclaimer: I am not compensated in anyway by Trader’s Joe’s, I just happen to love the place!