Bang Bang Salad with Sesame Peanut Brittle
Recipe:
Bang bang salad with sesame peanut brittle
PLANT-BASED | GLUTEN FREE OPTION
Total time: 40 mins
Serves: 2
Peanut brittle on a salad? Trust us on this. The sesame peanut brittle topper is the star of this Bang Bang Salad. It’s sweet, salty, and perfectly crunchy. It adds an unexpected twist that takes every bite to the next level.
INGREDIENTS
For the Salad:
2 large carrots, julienned or grated
½ medium white cabbage, thinly shredded
3 spring onions, thinly sliced
¼ cup red pepper, thinly sliced
¼ cup edamame
For the Miso Peanut Dressing:
3 tbsp peanut butter
1 heaped tsp white miso paste
1 tbsp soy sauce or tamari (for gluten-free)
1 tbsp rice vinegar or apple cider vinegar
1 tbsp maple syrup
1 tsp grated ginger
1 tbsp sesame oil
2-3 tbsp water
For the Sesame Peanut Brittle:
½ cup peanuts, roughly chopped
¼ cup white sesame seeds
¼ cup black sesame seeds
2 tbsp maple syrup or agave
1 tbsp sesame oil
Pinch of salt
METHOD
Prepare the Salad:
In a large bowl, combine the shredded cabbage, julienned carrots, spring onions and red pepper. Toss well to mix.
Set the salad aside while you prepare the dressing and brittle.
Make the Miso Peanut Dressing:
In a medium bowl, combine the peanut butter, miso paste, soy sauce (or tamari), rice vinegar, maple syrup, sesame oil, and grated ginger.
Whisk together, adding water little by little until you reach a smooth, pourable consistency.
Prepare the Sesame Peanut Brittle:
Line a baking sheet with greaseproof paper.
In a bowl add the maple syrup, sesame seeds, chopped peanuts, sesame oil and a pinch of salt. Mix until combined.
Pour the mixture onto the prepared baking sheet and spread it out into a thin layer. Bake for 10-12 minutes until golden and crispy.
Once cooled, break into pieces.
Assemble the Salad:
Drizzle the miso peanut dressing over the prepared salad and toss gently to coat all the ingredients in the dressing.
Top the salad with a generous handful of the sesame peanut brittle.