Remember how much I love Sarah Fragoso? She just posted an awesome recipe for Thai “No Peanut” sauce that anyone with a well-stocked Paleo pantry can throw together in a few minutes. This well-balanced sauce/dressing is downright remarkable –I bet you could drizzle some on an old shoe and it would taste yummy!
Tonight, I threw together a simple yet scrumptious salad with pantry staples and items from my weekly vegetable CSA box. What follows is not a strict recipe but merely a suggestion – please feel free to substitute whatever you have on hand. Most South East Asian saIads combine spicy, tangy, crunchy, savory, and sweet so try to come up with a combination that incorporates all of these components.
Wanna see how I made it? Follow the jump!
Here’s what I assembled to feed 4 people:
- 4 medium carrots, peeled with a julienne peeler
- 3 kohlrabi bulbs, peeled and cut into matchsticks (you can also cut up an apple or pear)
- A handful of cherry tomatoes
- A big bag o’arugula
- 8 cheater crispy duck confit legs
- One serving of Everyday Paleo’s Thai “No Peanut” sauce
Here’s how I made it:
I washed and prepped the veggies…
…mixed the dressing…
…and fried the duck legs in duck fat.
Then, I tossed the veggies with the dressing…
…and topped them with the crispy duck legs.
Dinner was yummerific and done in a flash!1