July Recipe of the Month

Perfect for a light, summer meal or as a side for your next cook out, this chopped salad with peanut sauce comes together quickly (especially after you get everything chopped up) and can be easily modified to include your favorite vegetables, fruits and protein choices.  If you prepare enough to have leftovers, only add the peanut sauce to the portion you are ready to eat.  

Chopped Salad with Peanut Sauce 

Chopped Salad Ingredients

• 2 cups romaine lettuce, thinly chopped

• 1 1/2 cups Napa cabbage, thinly chopped

• 1 1/2 cups red cabbage, thinly chopped

• 1 cup carrots, shredded 

• 1/2 cup bell peppers (green, red, yellow or orange), diced

• 1 cucumber, diced

• 1 to 2 green onions, chopped 

• 1/4 cup cilantro, chopped

• 3 tablespoons mint, chopped

• 1/2 cup raw cashews, roughly chopped

• Shredded chicken (optional)

• Diced mango (optional)

Peanut Sauce Ingredients 

• 1/4 cup peanut butter 

• 1 lime, juiced (about 1 tablespoon)

• 3 tablespoons soy sauce

• 3 tablespoons sesame oil

• 2 tablespoons maple syrup

• Salt & pepper to taste

• Pinch of red pepper (optional)

Instructions

1. Add the chopped Romain lettuce, Napa cabbage, red cabbage, carrots, bell peppers, cucumber, green onion, cilantro and mint to a large bowl and toss to combine.

2. In a bowl, blender or food processor, combine the ingredients for the peanut sauce until smooth.

3. Drizzle the peanut sauce over the salad.  Top with cashews and additional optional ingredients like chicken or mango.  Toss to combine and serve.