Crunchy Thai Peanut Salad

Name: Crunchy Thai Peanut Salad
Ingredients: 2 cups of red cabbage, shredded; 1 cup carrot, grated; 1/2 cup dhania, chopped; 1/4 cup spring onions, thinly sliced; 1/4 cup peanuts, roasted and salted; 1 cup snow peas or sugar snaps, thinly sliced; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tbsp honey; 1/4 cup smooth peanut butter; 3 tbsp soy sauce; Pinch of Chilli flakes; 1 tsp fresh ginger; Juice of 1/2 lime

Crunchy Thai Peanut Salad

Course: Recipes, StarterDifficulty: Easy

Servings

servings

Total timeminutes

Ingredients

2 cups of red cabbage, shredded
1 cup carrot, grated
1/2 cup dhania, chopped
1/4 cup spring onions, thinly sliced
1/4 cup peanuts, roasted and salted
1 cup snow peas or sugar snaps, thinly sliced
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp honey
1/4 cup smooth peanut butter
3 tbsp soy sauce
Pinch of Chilli flakes
1 tsp fresh ginger
Juice of 1/2 lime

Directions

Make the peanut sauce by whisking peanut butter and soy sauce until smooth, then add remaining ingredients. If it’s good thick, add water as needed.
Combine all the veggies in a big bowl and then pour in the peanut sauce until everything is combined. Garnish with extra peanuts and dhania. Serve!
Note: keeps well in the fridge for four days, just don’t garnish until you want to eat it.

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