SOUTH-EAST ASIAN
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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