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  • Photo by Gerik Parmele
  • Salad can be so boring sometimes. Despite having a large section of recipes for salads I used in my catering days, I tend to stick with three or four salads at home. Maybe it’s laziness, but I just can’t seem to want to wander too far from the usual.
  • Today I decided to break out of that rut and made something that sparkles on the table before being served.  The salad is full of vibrant colors and Thai flavors. Great for a light dinner, you serve it with a creamy salad, a crusty French roll with fresh herb butter and a tall frosty glass of Thai iced tea for the perfect eye-catching and delectable dinner out on the patio.
  • Thai Tofu Peanut Salad
  • Serves 6
  • 1 med. Red Bell Pepper
  • ½ med. Green Bell Pepper
  • ½ med. Cucumber
  • 1 large Tomato
  • 3 Green Onions, sliced
  • 1 pkg. (12.3 oz) Firm Tofu
  • 1 c. Cocktail Peanuts
  • ½ c. Cilantro
  • subheading: Dressing:
  • ¼ c. Bangkok Peanut Sauce
  • ½ c. Sweet Chili Sauce
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