Brightland's Chef in Residence, Noreen Wasti, has shared a fresh, flavorful salad recipe for spring.
"This salad has all the elements we love — cool, crunchy, and creamy. The dressing is a delicious mixture of ginger, garlic, Kauai wildflower honey, soy sauce, rice vinegar, sesame oil, lime, chili flakes, and peanut butter. So versatile and tasty. A quick blanch of some spring’y sugar snap peas with sliced cukes and a topping of ARISE fried shallots for that little extra something. A good salad, a great salad dare I say. Serve alongside your favorite protein or just enjoy it on its own." - Noreen Wasti
Add the garlic, ginger, peanut butter, honey, soy sauce, rice vinegar, sesame oil, lime juice, red pepper flakes, cilantro, and a splash of water to a food processor or blender. Blend until smooth and creamy. Set aside.