Spruce up your salads with this crunchy Spring Thai Salad topped with Peanut Sauce. Perfect for a light lunch or as a dinner side with some protein.
Oh hi humid weather, so nice to see you again. I see you’re visiting a little early this year does this mean you’ll leave sooner?
I’ve noticed I talk about the weather A LOT. I think it’s a New Yorker thing, we all talk about it. In the fall you hear, it’s such a nice cool day and look at the leaves. In the spring you hear, 70 degree weather it’s a perfect day and look at the blossoms. In the winter and summer we just complain.
It’s like obsessing with the weather is ingrained into my DNA. I have to look at it when I get up and then I check again before I leave. Maybe it’s because we are always on the go, on our feet and want to be prepared. No one wants to be stuck outside commuting during a surprise rain storm without an umbrella (and in the wrong shoes for that matter).
So since it’s now humid and sticky out I’m loathing to turn on my oven. I had to do it yesterday and it was a hot box in my apartment even with the windows and fan going.
Sure I could have turned on the a/c but I feel wrong doing it before Memorial Day. Guess I’ll have to suck it up and start my summer salad diet.
Not that this is a bad thing but salads can get boring. This time around I wanted to add crunch, use a bunch of spring vegetables and add a little Thai element to it all.
I had a box of rice noodles sitting in my pantry that helped bulk up the salad a bit and leave you feeling plenty full when you’re done. What’s also great about this salad is that you can prep those vegetables way in advance. Chop up a big bunch for the week and then just cook your noodles before you’re ready to eat. One tip of advance, rinse those babies as soon as they are done cooking otherwise you’re going to be stuck with a giant pile of sticky rice noodles. A little toss in the spicy peanut dressing won’t hurt either.