It’s time for Friday Night Bites, and with warmer weather on the way, we thought we’d give this healthy and ‘lighter bite‘ salad a try.
It’s also a delicious, gluten-free meal that doesn’t feel like you’re giving up anything at all. We’re on the Wheat Belly diet here at the Partybluprints Blog and finding simple and special recipes that are full of flavor is our current mission. However, you’ll love this whether you’re gluten-free or not. The flavor of all the fresh ingredients in this salad and the Tamari Peanut dressing gives it a real kick! If you like to enjoy a glass of wine with your Friday Night Bites, a dish like this can present quite a challenge. I’m not a wine expert, but I did a little research and found wine expert, Karen MacNeil-Fife, who spent more than a year experimenting with putting Asian dishes together with wine. She writes that spicy peanut sauce presents a challenge in thinking about how flavors work together and recommends staying away from “Very oaky, toasty Chardonnays … they taste like 2-by-4s when paired with strong Asian flavors“. So if you’re hoping the wine you just spent 20 bucks or more on, doesn’t taste like wood, she suggests you try wines that are “high in acid snappy, clean, high-acid wines are right in sync with Asian flavors. New Zealand Sauvignon Blancs, for instance, with their penetrating acidity and clean tropical flavors, are a sensational match. So are unoaked Pinot Grigios from Italy and California. Or try a Pinot Gris from Oregon.“ You can read the full article: ‘The Wine Guide – choosing a wine to go with asian food’ -here>
NOTE: the flour paste used to seal oak barrels many times introduces gluten into wine, so staying away from these types of wines is smart for gluten fee dieters.
|GLUTEN FREE CRUNCHY CHICKEN PEANUT SALAD||
- 1 1/2 cups San-J Gluten Free Tamari Peanut Dressing
- 1 head Napa cabbage, shredded
- 1 small head red cabbage, quartered, cored and thinly sliced
- 4 cups cooked chicken, shredded
- 2 cups shredded carrots
- 2 bunches green onions, thinly sliced on the diagonal
- 1 English (hothouse) cucumber, julienned
- 2 cups shredded carrots
- 4 ounces snow peas, thinly sliced
- 8 ounces bean sprouts
- 1 bunch cilantro, chopped
- 4 ounces mung bean vermicelli noodles
- Cooking oil
- 2 cups dry roasted, salted peanuts
- Kosher or fine sea salt and pepper
- Combine the Napa cabbage, red cabbage, shredded chicken, carrots, green onions, cucumbers, carrots, snow peas, bean sprouts and cilantro in a very large mixing bowl.
- Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions. Place some paper towels on 2 dinner plates. In a small skillet add an inch of cooking oil (the smaller the skillet, the less oil you need) and heat the oil until it ripples but does not smoke. Fry one small handful of noodles at a time until they puff up, about 5 seconds, flip over with tongs and fry the other side for a second or two. Remove from oil with tongs, place on the prepared plate and sprinkle with a little salt. Repeat until all the noodles are fried.
- Add the San-J Gluten Free Tamari Peanut Dressing to the vegetable/chicken mixture and toss well to coat. Crumble the fried mung bean vermicelli noodles into the salad; add the peanuts, season with about a teaspoon of salt and 1/2 teaspoon of pepper, toss again and serve.