This Asian-inspired day-after salad of a simplified peanut sauce and crisp cucumbers is refreshingly light.
Servings: 2 - 4
- For the sauce:
- 2 teaspoons peanut oil
- 3 tablespoons peanut butter, preferably natural
- 1/2 to 1 tablespoon light brown sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon balsamic vinegar
- Chili bean or chili garlic sauce, sambal oelek, red or green curry paste, seeded and minced serrano chili pepper, or hot red pepper sauce to taste (optional)
- 2 to 4 tablespoons hot water, or as necessary
- For the salad:
- Watercress leaves or shredded iceberg or romaine lettuce (optional)
- 1 large cucumber, preferably seedless (hothouse), cut into 2-inch strips
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped mint
- 3 cups cold shredded or chopped turkey
- 2 scallions (white and green parts), thinly sliced
- Coarsely chopped or crushed peanuts
For the sauce: In a bowl using a whisk or fork, mix together the oil, peanut butter, sugar, soy sauce, vinegar and the chili sauce, if desired, until combined. Add the hot water and mix until a smooth, sort of thick but still runny paste forms. Taste and adjust the ingredients as desired. (May cover and refrigerate for up to several days.)
For the salad: Arrange the watercress or lettuce, if desired, among individual plates. Divide the cucumbers, cilantro and mint among individual plates, mounding them slightly in the center. Top with the turkey and dribble with the sauce. Top with scallions and peanuts. Pass any remaining sauce on the side.
Adapted from Nigella Lawson's "Feast" (Hyperion, 2004).
Tested by Renee Schettler.
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