YIELD: 8, 9-oz. servings
Peanuts:
1 cup peanuts, unsalted
Dressing:
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
Salad:
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
Recipe and photo from the Peanut Advisory Board