3 tbsp creamy peanut butter
3 tbsp soy sauce
3 tbsp honey
1 tbsp cider vinegar
2 tsp Chinese hot mustard
1-1/2 tsp ground ginger
1 Large yellow onion, cut into narrow wedges
1/2 lb peapods, trimmed
1/2 lb HONEY ROASTED TURKEY BREAST, cut into 1/2-inch cubes
1/4 lb fresh bean sprouts
1/2 c unsalted, dry roasted peanuts
1 tsp crushed red pepper flakes
In small bowl, whisk peanut butter, soy sauce, honey, vinegar, mustard and ginger; cover and set aside.
In large saucepan over high heat, bring 1-1/2 quarts cold water to a boil. Add onions and peapods and boil 1 minute. Plunge into ice cold water. Rinse and drain thoroughly.
In large bowl combine blanched onions and peapods, cooked turkey, bean sprouts and peanuts. Sprinkle with red pepper flakes.
Gently fold in peanut dressing and mix well. Cover and refrigerate for 2 to 3 hours.
Total Calories 474
Total Fat 16 g
Cholesterol 23 g
Sodium 1382 mg
Total Carbohydrates 57 g
Protein 31 g