All in the Cupboard Salad w/Thai Peanut Dressing

Kim Biegacki

By
@pistachyoo

I was thinking this could also be called Asian Pantry Salad because everything comes from a can. I sure love the layered salads because they look so festive in a glass dish. You'll be crunching and chewing on this salad for awhile and won't even miss that there isn't any meat in it. I topped this salad with a Thai peanut dressing that is smooth and creamy with a little spicy kick to it. They taste great together.

Well, I hope you enjoy.

(Oh, almost forgot to mention to have some toothpicks on hand for your guests because of the sesame seeds. hehe)


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Comments:

Serves:

a gang of people

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

1 can(s)
bean sprouts
2 can(s)
baby corn spears
3 can(s)
black beans, canned (rinsed and drained)
3 can(s)
water chestnuts
2 can(s)
rice noodles
3 can(s)
bamboo shoots
1 can(s)
peanuts, salted and without skins
1 jar(s)
garnish with black sesame seeds

SERVED WITH THAI PEANUT SALAD DRESSING

Directions Step-By-Step

1
I rinsed all my veggies with water and let them drain. Then, I began layering with the first ingredient bean sprouts and ended with the peanuts. Topped it with black sesame seeds and Thai peanut butter dressing.
2
Get a large spoon to dig all the way down into the salad and begin serving.
3
Thai Peanut Salad Dressing

This is the link for Thai salad dressing recipe.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids