all in the cupboard salad w/thai peanut dressing
(4 ratings)
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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(4 ratings)
yield
serving(s)
prep time
20 Min
method
Refrigerate/Freeze
Ingredients For all in the cupboard salad w/thai peanut dressing
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1 canbean sprouts
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2 canbaby corn spears
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3 canblack beans, canned (rinsed and drained)
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3 canwater chestnuts
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2 canrice noodles
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3 canbamboo shoots
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1 canpeanuts, salted and without skins
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1 jargarnish with black sesame seeds
- SERVED WITH THAI PEANUT SALAD DRESSING
How To Make all in the cupboard salad w/thai peanut dressing
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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.
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2Get a large spoon to dig all the way down into the salad and begin serving.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for All in the Cupboard Salad w/Thai Peanut Dressing:
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