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)

Rating:
★★★★★ 4 votes
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

Step-By-Step

1I 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.
2Get a large spoon to dig all the way down into the salad and begin serving.
3Thai 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