all in the cupboard salad w/thai peanut dressing
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)
prep time
20 Min
cook time
method
Refrigerate/Freeze
yield
a gang of people
Ingredients
- 1 can bean sprouts
- 2 cans baby corn spears
- 3 cans black beans, canned (rinsed and drained)
- 3 cans water chestnuts
- 2 cans rice noodles
- 3 cans bamboo shoots
- 1 can peanuts, salted and without skins
- 1 jar garnish with black sesame seeds
- SERVED WITH THAI PEANUT SALAD DRESSING
How To Make all in the cupboard salad w/thai peanut dressing
-
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. -
Step 2Get a large spoon to dig all the way down into the salad and begin serving.
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Step 3https://www.justapinch.com/recipes/soup/chili/thai-peanut-salad-dressing.html?p=1 This is the link for Thai salad dressing recipe.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#For Kids
Diet:
Vegetarian
Keyword:
#peanuts
Keyword:
#Peanut butter
Keyword:
#water chestnuts
Keyword:
#black beans
Keyword:
#sesame seeds
Keyword:
#bean sprouts
Ingredient:
Vegetable
Method:
Refrigerate/Freeze
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