This easy Thai-style salad is a refreshing addition to your lunch repertoire and can be enjoyed both as a side dish or a light meal. It is easy to prepare and packs a big punch of flavour. Add some shredded roasted chicken or sliced smoked chicken for a meaty variation that’ll stand on its own as a delicious main course.
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|3-4 cup||cabbage — red, shredded|
|2-3 cup||baby gem lettuce — finely shredded|
|1||yellow or red pepper, finely sliced|
|1||carrot — finely juilenned or shredded|
|fresh mint — finely sliced|
|fresh coriander — finely sliced|
|1/2 cup||roasted, salted peanuts|
|1/3 cup||smooth plain peanut butter|
|2-3||fresh lime juice — or fresh lemon juice|
|1 tbsp||soy sauce|
|2 tbsp||water — room temperature|
|2-3 tsp||fresh ginger — finely grated|
|1||garlic clove — finely grated|
|salt and freshly ground black pepper — to taste|
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Toss all the ingredients together (cabbage, lettuce, red pepper, carrot, mint, coriander, peanuts) in a large mixing bowl. Mix all the dressing ingredients together in a small mixing bowl using a hand whisk or stick blender (it takes some elbow grease by hand) to form a smooth sauce. Pour half the dressing over the salad just before serving and toss to coat. Serve the remainder of the dressing on the side.
Printed with permission from Spier Wines.
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