How can you resist when a salad looks this colourful? Crunch, Sweet, Salty, Spicy – it’s got it all. It’s a great way to use any leftover bits of vegetable that you’ve got. The dressing is made with pantry staples – peanut butter and red chilli sauce. This Crunchy Thai Peanut Salad is super fun, delicious and very customizable to make it your own. I can’t wait for you to try this out.
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Crunchy Thai Peanut Salad
20
minutes5
minutesIngredients
1/2 a yellow bell pepper ( yellow capsicum) – sliced into 1/2-inch wide strips
1/2 a red bell pepper (red capsicum) – sliced into 1/2-inch wide strips
2-3 leaves red cabbage – sliced thin
1/4 raw papaya – sliced thin
1 large carrot – sliced thin
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
2 lemons – cut into wedges
1/4 cup peanuts – lightly toasted
2 tbsp sesame seeds (mix of white and black) – toasted
- PEANUT DRESSING
1/2 cup sweetened smooth peanut butter (you could use unsweetened and add 1 spoon of jaggery)
2 tbsp Sriracha sauce/red chilli sauce
A squeeze of fresh lemon juice from half a lemon
1/4 cup water
1 tbsp vinegar
1 tsp sesame oil
Salt to taste
Directions
- In a medium-sized mixing bowl add in peanut butter along with water. Whisk well until it’s light and is of pourable consistency.
- Add in the rest of the ingredients – Sriracha, sesame oil, salt, vinegar and fresh lemon juice. Whisk well. Add in more water if required.
- Chop all the fresh vegetables thinly except the two bell peppers (red and yellow) which are to be chopped into 1/2 inch wide strips.
- In a large bowl, add in the chopped vegetables along with the fresh mint and basil leaves. Coat generously with the peanut dressing.
- Garnish with lemon wedges, toasted peanuts and sesame seeds.
- Enjoy!
