Back in the 1950s, Dot Hubbard, along with her husband HJ, developed a blister-fried technique to create crunchier, flavorful peanuts. It completely revolutionized Virginia’s already booming peanut industry. Now run by their daughter, Hubs Peanuts continues to uphold high standards where peanut quality is top priority. Used in this asian salad utilizes the flavor and texture of Hubs, without outshining the vegetable base. Serve this as a family-style side, pack for a work lunch, or add protein to it for a filling dinner.
1 teaspoon coconut oil
1¼ cups Hubs Salted Peanuts, rough chopped
¼ cup shaved coconut
Pinch of salt
2 tablespoons canola oil
1 tablespoon toasted sesame oil
4 tablespoons soy sauce
4 teaspoons fresh lime juice
1 tablespoon white sugar, or to taste
1 teaspoon chili garlic sauce, or to taste
1 small head napa cabbage, shredded
2 cups carrots, shredded
1 bunch green onions, thinly sliced starting about one inch above root
1 bunch cilantro, finely chopped
1 red bell pepper, thinly sliced
1 bag shelled edamame
Crunchy peanut topping
- Make roasted peanuts: In a large skillet over medium-high heat, melt coconut oil and add peanuts. Roast, stirring frequently, until lightly toasted, about 10 minutes. Transfer 1 cup of peanuts from pan to a food processor and let cool. With remaining peanuts still in the pan, add ¼ cup shaved coconut, salt, and continue toasting mixture, about 2 to 3 more minutes. Set aside to cool.
- Make peanut dressing: In a food processor, pulse peanuts until finely chopped. Add remaining dressing ingredients and process, thinning with water, as needed, until dressing reaches desired consistency.
- Assemble: In a large mixing bowl or shallow serving dish, add prepped vegetables and pour over peanut dressing. Toss to coat, and top with crunchy peanut coconut mixture.
Recipe ByHubs Peanuts