Cub Kitchen - Season 2 - Episode 6 - Crunchy Thai Salad

July 12, 2017

Cub Kitchen -  Season 2 - Episode 6 - Crunchy Thai Salad

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

 

  1. 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.
  2. 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.
  3. 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.





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