Peanut-Ginger Salad with Carrots, Tomatoes & Crispy Onions

Peanut-Ginger Salad

with Carrots, Tomatoes & Crispy Onions

20 MIN
$12.99 2 Servings
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From the Test Kitchen

This simple salad gets an exciting lift from a vibrant, nutty dressing made with peanut butter spread, freshly grated ginger, honey, sesame oil, and more. You'll top it all off with peanuts and crispy onions for welcome crunch.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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Nutrition Label
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fresh
ingredients
Peanut-Ginger Salad with Carrots, Tomatoes & Crispy Onions
Title
  • 1 head Butter Lettuce
  • 3 oz Radishes
  • 4 oz Grape Tomatoes
  • 6 oz Carrots
  • 1 Tbsp Smooth Peanut Butter Spread
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Seasoned Black Vinegar
  • ⅓ cup Crispy Onions
  • 1 Piece Ginger
  • 2 Tbsps Mayonnaise
  • 3 Tbsps Roasted Peanuts
  • 2 tsps Honey
  • 1 Tbsp Mirin (Salted Cooking Wine)
step-by-step
instructions
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the mirin and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 1 teaspoon (you may have extra). In a bowl, combine the peanut butter spread, vinegar, grated ginger, honey, sesame oil and mayonnaise; whisk to combine.

2 Assemble the salad & serve your dish

Cut off and discard the end of the lettuce; tear the leaves into bite-sized pieces and place in a serving bowl. Top with the marinated carrots, halved tomatoes, and sliced radishes. Drizzle with the dressing. Garnish with the crispy onions and peanuts. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the mirin and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 1 teaspoon (you may have extra). In a bowl, combine the peanut butter spread, vinegar, grated ginger, honey, sesame oil and mayonnaise; whisk to combine.

2 Assemble the salad & serve your dish

Cut off and discard the end of the lettuce; tear the leaves into bite-sized pieces and place in a serving bowl. Top with the marinated carrots, halved tomatoes, and sliced radishes. Drizzle with the dressing. Garnish with the crispy onions and peanuts. Enjoy!

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