Roasted Thai Salad

Sima Kazarnovsky October 10, 2023

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Peanut butter in savory foods always made me hesitant. It seems to belong in sandwiches or cookies, not in cabbage salad. In this dressing, however, it provides a perfect backdrop of creaminess to the sharp Asian flavors without being overpowering. Pair it with roasted vegetables and enjoy a salad that’s both vibrant and bold, yet deceivingly simple to appreciate. The bowl will be finished in no time.

103

50m 6-8

Easy Vegetarian Pescatarian Vegan Parve

Contains: Sesame, Peanuts, Soy, Gluten

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Ingredients

Roasted Thai Salad

32 ounces (910 grams) broccoli florets, such as Beleaf
1 red pepper, sliced
8–10 cloves garlic
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon coarse black pepper
1/4 teaspoon granulated garlic
3 cups shredded red cabbage
1/4 cup packed cilantro leaves
2 tablespoons sesame seeds
3 tablespoons chopped salted peanuts

Dressing

2 tablespoons Gefen Peanut Butter
1/4 cup Glicks Soy Sauce (or gluten-free soy sauce)
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons Manischewitz Honey
2 cubes Dorot Gardens Frozen Ginger
salt, to taste
pepper, to taste

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Asian flavors broccoli creamy peanut butter peanuts roasted vegetables Shavuos Sima Kazarnovsky teen thai salad

Directions

Preheat oven to broil.
Arrange broccoli florets, pepper slices, and whole garlic cloves on a baking sheet. Drizzle with olive oil, salt, pepper, and garlic. Toss to coat evenly.
Roast in oven for 30 minutes, or until slightly charred.
Mix dressing ingredients together and set aside.

Place roasted vegetables in a bowl together with the cabbage, cilantro, sesame seeds, and peanuts.
Toss with desired amount of dressing and serve.

Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

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Roasted Thai Salad

Sima Kazarnovsky

Family Table by Mishpacha Magazine

Recipe Description:

Peanut butter in savory foods always made me hesitant. It seems to belong in sandwiches or cookies, not in cabbage salad. In this dressing, however, it provides a perfect backdrop of creaminess to the sharp Asian flavors without being overpowering. Pair it with roasted vegetables and enjoy a salad that’s both vibrant and bold, yet deceivingly simple to appreciate. The bowl will be finished in no time.

Ingredients

Roasted Thai Salad

32 ounces (910 grams) broccoli florets, such as Beleaf
1 red pepper, sliced
8–10 cloves garlic
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon coarse black pepper
1/4 teaspoon granulated garlic
3 cups shredded red cabbage
1/4 cup packed cilantro leaves
2 tablespoons sesame seeds
3 tablespoons chopped salted peanuts

Dressing

2 tablespoons Gefen Peanut Butter
1/4 cup Glicks Soy Sauce (or gluten-free soy sauce)
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons Manischewitz Honey
2 cubes Dorot Gardens Frozen Ginger
salt, to taste
pepper, to taste

Directions

Step 1 - Prepare the Roasted Thai Salad

Preheat oven to broil.
Arrange broccoli florets, pepper slices, and whole garlic cloves on a baking sheet. Drizzle with olive oil, salt, pepper, and garlic. Toss to coat evenly.
Roast in oven for 30 minutes, or until slightly charred.
Mix dressing ingredients together and set aside.

Step 2 - To Assemble

Place roasted vegetables in a bowl together with the cabbage, cilantro, sesame seeds, and peanuts.
Toss with desired amount of dressing and serve.

Step 3 - Credits