Peanut Dressing: A Flavor Explosion

For years this tangy, tasty Chinese BBQ Chicken Salad was featured at Cardwell’s restaurant (now shuttered). Since then, I’ve made a replica of the salad. It remains my favorite of the many versions of the beloved dish. 

Wow Fest!

As you know from my previous posts, my favorite salad dressing is Basil Vinaigrette made from leaves plucked from my herb garden each summer. 

But during the holidays, Robin composed this nutty, peanut dressing. The ambrosia was, indeed, fit for the gods. It would make shoe leather taste good.

The zippy salad she made was packed with nutritious vegetables, including carrots, Napa and purple cabbage, scallions, cilantro, spinach, edamame, and sprouts. If desired, cooked noodles can also go into the versatile mixture. The whole shebang can be topped with chicken strips and fried wonton strips.

Bliss on a Plate

You will love using this dressing on green salads, for a dip, or spread on roasted vegetables. The Peanut Butter Dressing carries the day no matter where you decide to use it. If desired, make the dressing up before hand and refrigerate, so it blends nicely and makes the prep time even shorter. Add water or broth if it’s too thick. 

So if you’re in a cooking slump and want to give your family a flavor boost, try this Peanut Butter Dressing for a real umami party.

Directions for both the salad and the Peanut Dressing. Keep the dressing refrigerated and ready to use when needed.   

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