Real Recipes From Real Home Cooks ®

all in the cupboard salad w/thai peanut dressing

(4 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

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)

(4 ratings)
yield serving(s)
prep time 20 Min
method Refrigerate/Freeze

Ingredients For all in the cupboard salad w/thai peanut dressing

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

How To Make all in the cupboard salad w/thai peanut dressing

  • 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 This is the link for Thai salad dressing recipe.