This refreshing peanut salad from Xinjiang, an autonomous region in northwest China, is adapted from Carolyn Phillips’ cookbook All Under Heaven. Known as huāshēngmĭ bàn xiāngcài, it pairs well with both grilled meats and fish. Use both the stems and leaves of the most delicate cilantro you can find.
Featured in “Eating on the Western Edge of China” by Fiona Reilly.
Yield: 4–6
Time: 5 minutes
- 1 tsp. soy sauce
- ½ tsp. kosher salt
- ½ tsp. sugar
- 2 Tbsp. toasted sesame oil
- 1 cup finely chopped red bell pepper
- ½ cup roasted salted peanuts, coarsely chopped
- 1 Tbsp. toasted sesame seeds
- 1 bunch cilantro, coarsely chopped
Instructions
- In a large bowl, whisk together the soy sauce, salt, and sugar. Slowly whisk in the sesame oil, then add the red bell pepper, peanuts, sesame seeds, and cilantro and toss to coat. Transfer to a platter and serve immediately.
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