CRUNCHY THAI PEANUT SLAW
Timescale
In a hurry
Serves
4
Difficulty 
Simple
Fresh and crunchy, this healthy Thai salad with mango is perfect for summer and is accompanied with a peanut dressing that will quickly become a mainstay in your fridge.
INGREDIENTS

DRESSING

1 Spring Onion

1 Garlic Clove

1 Small Red Chilli

½ a Thumb Sized Piece of Ginger

1 Small Bunch of Coriander

1tbsp Fish Sauce  

1tbsp Dark Soy Sauce

Juice of 1 Lime

1tbsp Peanut Oil

1tbsp Sesame Oil

1tbsp Canola Oil   

1tbsp Runny Honey

1tbsp Smooth Peanut Butter

1tbsp Tahini

1tbsp Water

Generous Pinch of Salt and Pepper

 

SALAD

4 Spring Onions, finely chopped

2 Large Carrots

1 Small Cucumber

1 Mango

½ Black Radish  

2 Large Red Peppers

1 Small Bunch of Coriander, roughly chopped

1 Small Bunch of Thai Basil, roughly chopped

1 Small Bunch of Mint, roughly chopped

 

TO SERVE

Crushed peanuts

Crispy Onions

METHOD

THE DRESSING

 

1. Place the spring onion, garlic, chilli, ginger and coriander into a food processor or blender and blitz until very finely chopped. Now add in the remaining ingredients and blitz until a smooth dressing is formed. If necessary, add a little water until the desired consistency is achieved.

 

SALAD

 

1. Using either a sharp knife or a mandolin attachment , julienne the carrots, peppers, cucumber, black radish and mango into matchsticks and arrange in a large salad bowl. Garnish the salad with a couple of tablespoons of the salad dressing followed chopped herbs, spring onions, crushed peanuts and crispy onions. Serve with grilled meat or fish and extra dressing on the side.

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