Because I ate this salad at least three times a week my senior year of college and it still tracks…
This salad. I honestly can’t believe that I’m only now re-creating the “chop chop salad” I used to eat constantly my senior year of college. I recently had my former suite mate, Carleigh Bettiol from the OG cast of Hamilton on Broadway, on my podcast and we reminisced all about college life and, of course, this salad. Not kidding.
The ingredients are a bit weird all together but, I promise, it tastes delicious. You can use any kind of noodles for this but I used my favorite edamame spaghetti for more protein and fiber. The whole thing just tastes like a yummy salad with crunch that also has a peanut-y treat, you know? LOVE IT.
- Romaine/mixed green lettuce
- Sliced water chestnuts
- Cherry tomatoes
- Baby corn
- Edamame spaghetti
PEANUT SAUCE INGREDIENTS:
- 1/2 C PB2
- 3 TBSP soy sauce
- 2 TBSP rice vinegar or white wine vinegar
- 1 TSP sesame oil
- 2 TBSP nonnutritive sweetener
- 1/2 C water
- Handful of scallions
PEANUT SAUCE DIRECTIONS (via F Factor):
- In a saucepan whisk together soy sauce, vinegar, nonnutritive sweetener, PB2, water, sesame oil, ginger.
- Place on medium-high heat and bring to a simmer.
- Turn heat to low and continue to simmer for about 5 minutes, until sauce has thickened.
- Turn off heat and let cool.
- Once the sauce has cooled to room temperature, add the scallions.
Thoughts? Will you try my college favorite?