Spooning this peanut ginger sauce directly from bowl to mouth is totally acceptable and encouraged. But if you’re looking to be a bit classier, toss this peanut sauce into a colorful pear and apple salad. The pears are sweet, the apples are tart and crispy, and the addition of radishes and scallions add a bit of spicy tang.
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: 6 appetizer/side dish portions
Prep time: 40 minutes
Cook time: 0 minutes
Total time: 40 minutes
The Ingredients
3 medium Granny Smith apples, julienned into matchsticks*
3 medium just-ripe Bartlett or Anjou pears, julienned into matchsticks*
1 small bunch radishes (or 1 small watermelon radish), julienned into matchsticks*
1 bunch scallions, finely chopped
1 cup shredded carrots
¼ cup + 1 tablespoon smooth peanut butter
1/3 cup coconut milk
1 lime, juiced
1 tablespoon + 1 teaspoon soy sauce
1 teaspoon fresh ginger, minced
2 large garlic cloves, minced
Cayenne, to taste
½ cup unsalted peanuts
Salt
*See my step-by-step recipe video below to learn how to easily julienne!
The Steps
*See my step-by-step recipe video below to learn how to easily julienne!
Add apples, pears, radishes, scallions and carrots to a large salad bowl.
For the sauce/dressing: In a separate bowl, add peanut butter, coconut milk, lime juice, soy sauce, ginger, garlic, cayenne and salt to taste. Stir until combined. Dressing should be relatively creamy, not watery or sticky. Depending on how “sticky” your peanut butter is, you may need to loosen the sauce with a bit more coconut milk or thicken it with a bit more peanut butter.
To plate: Pour dressing over apple/pear mixture and toss until well-coated.
Place peanuts in a Ziploc bag and use the bottom of a water glass to crush peanut to a coarse chop. Top salad with crushed peanuts.
NOTE: this salad is best made to order, not made in advance. It doesn’t refrigerate well!
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
