YIELD: 8, 9-oz. servings
1 cup peanuts, unsalted
3 Thai chiles, finely chopped
1/4 cup light brown sugar
1/4 cup apple cider vinegar
1/2 cup peanut oil
1 Tbsp. sesame seed oil
2 tsps. kosher salt
1 tsp. black pepper, freshly ground
3/4 lb. cucumber, diced
3/4 lb. carrots, diced
3/4 lb. jicama, sliced
3/4 lb. pineapple, diced
3/4 lb. pink grapefruit, segmented
1/2 cup Napa style cabbage, shredded
1/2 cup cilantro leaves, chopped
1/2 cup mint leaves, chopped
- FOR THE PEANUTS: Roast peanuts for 7 to 8 minutes in a 400°F oven until lightly toasted.
- FOR THE DRESSING: Combine all ingredients in an appropriate non-reactive bowl and whisk until blended and the sugar has dissolved. Chill quickly per HACCP procedures to below 40°F for use within 72 hours.
- FOR THE SALAD: Combine all ingredients in an appropriate non-reactive bowl and pour the dressing over. Toss until ingredients are thoroughly coated. Chill quickly per HACCP procedures to below 40°F for use within 12 hours.
Recipe and photo from the Peanut Advisory Board