Asian Peanut Salad with Sweet & Spicy Honey Roasted Peanuts
Author: 
Recipe type: Salad
Serves: 8-10
 
Ingredients
Sweet & Spicy Honey Roasted Peanuts
  • 2 cups roasted and salted peanuts*
  • ⅓rd cup honey
  • ¾-1 tsp. crushed red pepper flakes
  • ¼ tsp. cayenne pepper
  • ¼ tsp. salt
  • ¼ cup granulated sugar
For the dressing:
  • 1 cup peanut oil
  • ½ cup creamy peanut butter
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 3 TBSP toasted sesame oil
  • 2 TBSP honey
  • 2-3 cloves minced garlic
  • 1 tsp. fresh grated ginger
  • 2 tsp. sriracha, or more to taste
  • ½ tsp. crushed red pepper flakes, or more to taste
  • 4 TBSP toasted sesame seeds, divided
For the salad:
  • 1 napa cabbage, sliced into thin shreds
  • ½ red cabbage, quartered and sliced into thin shreds
  • 1 red bell pepper, thinly sliced
  • 1-2 handfuls sugar snap peas
  • 1-2 carrots, shredded
  • 1-2 green onions, chopped
  • ¼ cup fresh cilantro, chopped
  • Sweet & Spicy Honey Roasted Peanuts (recipe above)
  • Optional: grilled chicken or shrimp
Instructions
Sweet & Spicy Honey Roasted Peanuts
  1. Preheat the oven to 325 degrees F., and line a rimmed baking sheet with a silpat or strong aluminum foil.
  2. In a bowl, stir together the nuts, honey, pepper flakes, cayenne, and salt. Spread on the prepared baking sheet into an even layer, and bake for 20 minutes, or until the honey turns a deep caramel color, stirring every 3-5 minutes to prevent burning.
  3. Remove from the oven and stir constantly for 1-2 minutes. Sprinkle on the sugar, and continue to stir until cooled, breaking up clumps as they form. Once the nuts are cool enough to handle, you can use your hands to break up any larger clumps that remain. Once completely cooled, store in an airtight container at room temperature for up to a couple of weeks.
For the dressing:
  1. Whisk all the ingredients to combine, except 2 TBSP of the toasted sesame seeds. Save these as a garnish for the salad. Store dressing in an airtight container in the fridge for up to a couple of weeks. Dressing is best made a day in advance to let the flavors come together.
For the salad:
  1. In a bowl, combine both of the cabbages, bell pepper, snap pees, and carrots. Garnish with chopped green onions and cilantro. Salad greens can be prepped in advance, and stored in the fridge for up to a few days in a lidded bowl.
  2. When ready to serve, top with the dressing, reserved sesame seeds, and a handful of honey roasted peanuts. Optionally, add some grilled chicken or shrimp to make the salad a complete meal.
Notes
Makes 2 cups of roasted peanuts
*Look for peanuts with no other added ingredients -- just peanuts, oil, and salt
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2014/03/asian-peanut-salad-with-sweet-spicy-honey-roasted-peanuts.html