Leek Peanut Salad

Leek Peanut Salad

There is so much that I love about this salad; little heat from the leeks, crunchiness of the peanuts, and creaminess that mayo brings to it all seems to just work together. Simple, yet so satisfying. This salad can easily be served in place of a pasta or potato salad with your next BBQ meal!

 

 

 

Leek Peanut Salad

Leek Peanut Salad

Yield

Makes about 6 side dishes.

Prep time

Active time:

Total time:

How it's made

 

3 smaller leeks (or 2 medium)

 

Cut the leeks in half, length wise, and rince well. Make sure to check between the leaves as soil likes to hide in there. Cut leeks into large chunks and sprinkle with about 1 tbsp of salt. Let it rest for 1 hour. After the hour has passed, rince the leeks well to get rid of the salt. Cut leeks into small pieces and place in a mixing bowl.

 

1½ cups unsalted peanuts, roughtly chopped

 

Add to the bowl with the leeks and mix well.

1¼ cup vegan mayo

salt, to taste

pepper, to taste

Helpful tips

Serve as a side salad, with crackers, or over a piece of toast. This salad can keep in the fridge for up to 4 days.