SOUTH-EAST ASIAN

CRUNCHY THAI PEANUT SLAW

By Sam | 9 October, 2016

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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.

  • Author: Sam
Scale

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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