This Sweet 'N' Spicy Asian Salad with Peanut Sauce is incredibly rich in flavor, easy ingredients and takes just 15 minutes to make!
1/2cupquality peanut oil
1/4cupplus 2 tablespoons all natural organic creamy peanut butterno added sugars or oils, mine only has salt
2tablespoonssoy sauceor Bragg's liquid aminos or tamari
4teaspoonscoconut sugaror brown sugar or your preferred sweetener
2teaspoonspeeled minced fresh ginger
2teaspoonshot pepper paste
1large bag of mixed field greens
1red bell pepper sliced
1green bell pepper sliced
Note: Do not use a poor quality peanut oil. I'm telling you, it makes a HUGE difference. I tried using an inexpensive brand and it was terrible. A quality peanut oil will overwhelm you (in a good way) with a deep roasted peanut smell. I use Spectrum brand. I found mine at HEB but I'm sure they sell it at most grocery stores.
Prepare all the vegetables and add them to a large bowl.
Add all the sauce ingredients to a small bowl and whisk until smooth and emulsified and thick. (the more you whisk, the thicker it becomes) If you are serving the whole bowl at once, you can drizzle the sauce over the whole salad. However, it's a lot of sauce, so I just poured the sauce on individual plates and stored the leftovers in the fridge.
If you are storing the extra sauce in the fridge, it will thicken and harden some, so remove it about 10 minutes before serving the following day.