We had the pleasure of making this delicious salad put together by writer, food blogger, and friend Karolle Screaton. It is a great addition to any BBQ and makes for an easy and light dinner.
You can also reuse the noodles and make rice wraps with organic tofu, shrimp, or chicken (although we don’t think there will be any leftovers to use once you have tried this recipe)!
Let us know what you think!
Bang Bang Salad
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For the Salad:
2 chicken breasts
1/2 packet longkou vermicelli (scale to preference of noodle to veggie ratio)
1/2 packet broccoli slaw
1/4 packet grated carrot
1/2 zucchini grated
1/2 each red pepper, yellow pepper, orange pepper, sliced
Broccoli florets if desired.
1/2 bunch cilantro and basil chopped
1/4 cup cashews or peanuts, roughly chopped to garnish
2 scallions chopped for garnish
1/2 packet longkou vermicelli (scale to preference of noodle to veggie ratio)
1/2 packet broccoli slaw
1/4 packet grated carrot
1/2 zucchini grated
1/2 each red pepper, yellow pepper, orange pepper, sliced
Broccoli florets if desired.
1/2 bunch cilantro and basil chopped
1/4 cup cashews or peanuts, roughly chopped to garnish
2 scallions chopped for garnish
Handful of mint, chopped
For the Peanut Sauce:
1 c organic peanut butter (crunchy is my fave, but smooth works too)
1/2 cup rice wine vinegar, unseasoned
3/4 gluten-free tamari soy sauce
1 tbsp fish sauce (optional)
1 tsp (or more to taste) chili flakes
1tbsp freshly grated ginger root (1/2 tsp powdered)
1 tbsp chopped garlic
1 tbsp coconut palm sugar or unpasturized honey
1/2 cup rice wine vinegar, unseasoned
3/4 gluten-free tamari soy sauce
1 tbsp fish sauce (optional)
1 tsp (or more to taste) chili flakes
1tbsp freshly grated ginger root (1/2 tsp powdered)
1 tbsp chopped garlic
1 tbsp coconut palm sugar or unpasturized honey
3/4 cups water (if too thick, cut with one cup)
Handful cilantro roots (or leaves if unavailable)
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Begin with making the peanut sauce. I like to double it because I just find that it’s necessary. Combine in a large bowl peanut butter, scrubbed cilantro roots or leaves (chopped if leaves), ginger and garlic. Add tamari, rice wine vinegar, fish sauce, sugar or honey, and water and chill flake. Stir well and let stand 1-8 hours.
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Grill or bake chicken breast with coconut oil or olive oil and salt and pepper. Allow to cool. Cook longkou according to package directions. Drain and cool. add to large bowl along with chopped vegetables. Place chicken between two pieces of parchment paper and pound with a rolling pin to achieve pulled chicken or thinly slice. Place on top on vermicelli and vegetables. Top with drizzle of peanut sauce, crushed nuts and herbs/scallions. Serve with any remaining sauce, nuts and herbs and sriracha sauce.