Ingredients with Measurements:
- 4 cups of bayam leaves, washed and chopped
- 1/2 cup of roasted peanuts, roughly chopped
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of cilantro, chopped
- 1/4 cup of lime juice
- 2 tablespoons of honey
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the bayam leaves, roasted peanuts, red onion, and cilantro.
2. In a separate bowl, whisk together the lime juice, honey, soy sauce, sesame oil, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is coated evenly.
4. Serve immediately or refrigerate until ready to serve.
15 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 160
- Fat: 9g
- Carbohydrates: 16g
- Protein: 6g
- Fiber: 3g
- Sugar: 9g
Substitutions for ingredients:
- Bayam leaves can be substituted with spinach or kale.
- Roasted peanuts can be substituted with cashews or almonds.
- Red onion can be substituted with shallots or green onions.
- Cilantro can be substituted with parsley or basil.
- Lime juice can be substituted with lemon juice.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with olive oil or avocado oil.
Variations:
- Add sliced avocado or mango for a fruity twist.
- Top with grilled chicken or shrimp for a protein boost.
- Add sliced red bell pepper or cucumber for extra crunch.
- Use a different nut butter, such as almond or cashew butter, in the dressing for a different flavor.
Tips and tricks:
- Massage the bayam leaves with a little bit of salt before adding them to the salad to help break down the fibers and make them more tender.
- Toast the peanuts in a dry skillet for a few minutes before chopping them for extra flavor.
- Make the dressing ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped peanuts and cilantro.
Garnishes:
- Chopped peanuts
- Cilantro
- Sliced avocado
- Mango
Pairings:
- Grilled chicken or shrimp
- Garlic bread
- Rice noodles
Suggested side dishes:
- Grilled vegetables
- Steamed rice
- Roasted sweet potatoes
Troubleshooting advice:
- If the dressing is too thick, add a little bit of water to thin it out.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Wash all produce thoroughly before using.
- Store leftovers in the fridge and discard any that have been sitting out for more than 2 hours.
Food history:
- Bayam, also known as amaranth, is a leafy green vegetable that is commonly used in Southeast Asian cuisine.
- Peanuts are native to South America and have been cultivated for thousands of years.
Flavor profiles:
- This salad is sweet, salty, and tangy with a nutty crunch from the peanuts.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with your favorite Asian-inspired meal.
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Region: Indonesian