Cub Kitchen is a cooking blog where Bjorn R-G makes some of his favorite recipes, so easy he can do them in his Bear Skn underwear. Bjorn is not a professional chef, but he enjoys cooking and can get pretty creative in the kitchen. Join Bjorn each week for a fun new recipe.
Special Thanks to my friends at Bear Skn for sponsoring the show. Grab your Bamboo Boxer Briefs now. Super comfortable for working in the kitchen.
Season 2 Episode 6
Crunchy Thai Salad
Tools:
- A Knife.
- Cutting Board.
- Spatula
- Big Mixing Bowl.
- Blender
- Measuring Spoons and Cups.
- Tongs
Ingredients:
Dressing
- 1/3 cup peanut butter.
- 1 tsp. Sriracha.
- 2 Tbsp. Lime juice.
- 3 Tbsp. Honey
- 1 tsp. sesame oil.
- 1 ½ Tbsp. Rice Wine Vinegar.
- 1 ½ Tbsp. Soy Sauce.
- ½ tsp. ground Ginger.
- 1 Tbsp. minced Garlic.
- ½ cup hot water.
Salad
- 1/4 cup honey roasted peanuts.
- ½ cup Shredded Carrots.
- 2 chopped green onions.
- 2 cups stripped/ripped Kale.
- 1 mango thinly sliced.
- 8 mint leaves.
- 2 cups chopped purple cabbage.
- 1 chopped red pepper.
- 1 pack crushed Raman Noodles.
Directions
- Heat up water, add water, peanut butter, Siracha, lime juice, honey sesame oil, rice wine vinegar, soy sauce, ground ginger, and minced garlic to blender and blend until smooth.
- Rip/strip kale, thinly slice mango, chop green onions, chop purple cabbage, chop red pepper, chop peanuts and add to bowl. Mix all ingredients together.
- Add carrots, crushed uncooked Raman noodles and mint leaves to bowl. Add dressing, mix together until evenly coated and enjoy!
*For best results cool in fridge over night to let all the flavors combine.
