Slow cooker beef brisket BBQ is used here (link to recipe in the ingredients list) but you may, of course, use precooked store-bought beef brisket BBQ.This salad is a complete meal. After eating a bowl, I doubt you’d feel you need to eat more. Well, except for dessert and coffee perhaps.
Rinse the lettuce and break up unto bite-size pieces. Pass through the salad spinner to remove as much water as possible.
Dump the bean sprouts in a large bowl and fill with water. Pick out bean skins that float and discard. Pour off the water. Rinse the sprouts a few times and drain.
Pass through the salad spinner (don’t overdo this!) to remove surface water.
Toast the cashew nuts in an oil-free pan until lightly browned. Cool.
To make the dressing, start by thinning the peanut butter. Place in a bowl, add a quarter cup of hot water and mix until smooth.
Add the rest of the salad dressing ingredients to the peanut butter and mix well.
Add more hot water, a tablespoon at a time, until the dressing is pourable (note that I used a total of one-half cup hot water).
In a large mixing bowl, toss the beef, lettuce and bean sprouts.