Szwchwan Peanut Salad | Bob's Red Mill

Meatless Mondays: Szechwan Peanut Salad

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Super simple, this recipe is one of my favorites. I had forgotten about it and rediscovered it a few weeks ago. I love the chewiness of the wild rice blend. Combined with the salad’s mild peanut flavor, the red pepper flakes give it a nice mellow heat. I love that it takes almost no time to make (after the rice is cooked) and doesn’t need an oven, which is a blessing in the summer. I’ve been serving this with some roasted broccoli and barbecued tofu, but you could get all sorts of creative up in here and serve it with summer rolls or whip up some Bánh mì sandwiches (I love these by the way). Cheers!

Szwchwan Peanut Salad | Bob's Red Mill

Szechwan Peanut Salad

  •     4 cups cooked 3-Grain Wild Rice Blend
  •     2 Tbsp Soy Sauce
  •     3 Tbsp Rice Vinegar
  •     2 cloves Garlic, minced
  •     1-2 Tbsp Ginger, grated
  •     2 Tbsp Sesame Oil
  •     1/2 tsp Red Pepper Flakes
  •     1/2 cup Peanuts, chopped
  •     2 Red Bell Pepper, chopped
  •     4 stems Green Onion, sliced

Directions

Blend all ingredients in a large bowl. Chill for an hour before serving.

Makes 15 Servings.

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Cassidy Stockton Google: Cassidy Stockton
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