This recipe is based on the Thai Crunch Salad recipe here, but I’ve made so many changes and substitutions and simplifications that I get to re-name it now.
My entire family loves this salad. If you buy a rotisserie chicken or have some leftover chicken or turkey, you don’t even have to turn on the oven, which makes me happy on this very hot July evening. I made this salad about a month ago from almost all local produce from the farmer’s market, but right now it’s tough to find anything but eggplants and chili peppers. I still managed to work a few local ingredients in here.
Florida Crunch Salad
1 small head of napa cabbage, or any cabbage you can find, sliced thinly
1 small head of romaine or any crunchy lettuce, sliced thinly
1/2 bag of broccoli slaw, or about 2-3 cups of grated broccoli stems and carrots
1 small chicken, roasted, cooled, and meat shredded
1 large bunch of cilantro or flat-leaf parsley and/or Thai basil, leaves coarsely chopped and stems saved
1 large bunch of Chinese garlic chives or green onions, coarsely chopped, divided in half
1 large cucumber, sliced thinly
A handful of peanuts or cashews
Herb stems from parsley, basil or cilantro
1/2 of the chopped garlic chives or green onions
2 limes, juiced
2 teaspoons rice vinegar
1/4-1/3 c peanut oil or olive oil
1 teaspoon honey
1 small carrot, chopped
2 tsp dijon mustard
small chunk of fresh ginger, grated
salt and pepper
Throw everything in a blender on high and let blend until absolutely smooth. This dressing is wonderful for using up bits and pieces of any greens you have in the bottom of your refrigerator. You can also substitute the carrots for sweet red pepper, and add fresh chili peppers if you want it spicy. Keep adding ingredients until you have 1 1/2 c of dressing.
Toss together all of the salad ingredients and then pour over the dressing and toss. Chow down!
This salad does keep well for a few days, though the cabbage and peanuts will soften.