1 teaspoon peanut oil
1/3 cup raw peanuts
1 clove garlic (minced)
½ pound cucumber (s)
1/3 cup thinly sliced sweet red peppers
1/4 cup chopped cilantro
1/4 cup chopped flat-leaf parsley
2 cups loosely packed baby spinach (chopped)
2 tablespoons rice vinegar
2 tablespoons roasted peanut oil
2 teaspoons honey
1/4 teaspoon black pepper
1/4 teaspoon salt
Heat a skillet over medium-low heat. Add the oil followed by the peanuts and toast until warm and starting to toast, 1 to 2 minutes. Be sure to shake the pan often. Add in the minced garlic and cook for a minute more. Remove from heat and let cool. Cut the cucumbers into bite-sized circles or half-moons. Add to a bowl along with the peppers, cilantro, parsley, and spinach. Add in the slightly cooled peanuts. Whisk together the ingredients for the dressing, pour over the salad, and toss until well combined. Serve immediately.
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
