Cpk Thai Crunch Salsd Recipes
CRUNCHY THAI SALAD
Steps:
- Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
- Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
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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