Spinach Salad With Peanut Dressing

Ingredients

• 0.5 cup creamy peanut butter
• 7 tbsp water – warm
• 2 tbsp soy sauce
• 1.5 tbsp rice vinegar
• 1.5 tbsp honey
• 1 clove garlic – finely grated
• 1 tsp ginger – finely grated
• 1 tsp toasted sesame oil
• 0.5 tsp chili-garlic sauce
• 8 cups baby spinach
• 1.5 cups red bell pepper – thinly sliced
• 1.5 cups cucumber – thinly sliced
• 1.5 cups carrots – shredded
• 0.5 cup scallions – thinly sliced
• 0.5 cup cilantro – coarsely chopped
• 0.5 cup roasted unsalted peanuts – roughly chopped

Instructions

1. Make the dressing: In a medium bowl, whisk the creamy peanut butter with 5 tbsp warm water until smooth. Whisk in the soy sauce, rice vinegar, honey, garlic, ginger, toasted sesame oil, and chili-garlic sauce. Whisk in up to 2 tbsp more warm water until the dressing is pourable and creamy.
2. Place the baby spinach in a large mixing bowl.
3. Add the red bell pepper (thinly sliced), cucumber (thinly sliced), carrots (shredded), scallions (thinly sliced), and cilantro (coarsely chopped).
4. Drizzle with about half the peanut dressing and toss gently to coat; add more to taste until the leaves are glossy and lightly dressed.
5. Sprinkle the roasted unsalted peanuts (roughly chopped) over the top and serve immediately with any remaining dressing on the side.