This refreshing peanut salad from Xinjiang, an autonomous area in northwest China, is tailored from Carolyn Phillips’ cookbook All Beneath Heaven. It pairs properly with each grilled meats and fish. Use each the stems and leaves of probably the most delicate cilantro you will discover. Use leftover peanuts in a spicy bar combine, or mix them into Indonesia’s basic satay condiment, bumbu kacang.
Featured in: “Consuming on the Western Fringe of China.”
Cilantro and Peanut Salad (Huāshēngmĭ bàn xiāngcài)
This refreshing salad is an ideal to accompaniment to fatty grilled meats.
Yield: serves 4-6
- 1 tsp. soy sauce
- ½ tsp. kosher salt
- ½ tsp. sugar
- 2 tbsp. sesame oil
- ½ cups roasted salted peanuts, coarsely chopped
- 1 tbsp. toasted sesame seeds
- 1 bunch coarsely chopped cilantro
- 1 cup finely chopped purple bell pepper
- To a salad bowl, add the soy sauce, salt, and sugar. Slowly whisk within the sesame oil, then add the peanuts, sesame seeds, cilantro, and purple pepper and toss to coat.
Cilantro is likely one of the world’s hottest—and most polarizing—herbs. For cilantro lovers, the herb is a non-negotiable ingredient in dishes starting from guacamole to Indian chutneys to grilled steak topped with chimichurri. Shake up your cooking routine with these herb-enlivened sauces, starters, and stews.