Vegetable and peanut salad

Vegetable and peanut salad

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Create a Thai-inspired lunch with this chilli infused vegetable and peanut salad.

The ingredient of Vegetable and peanut salad

  1. 2 Lebanese cucumbers, diced
  2. 1 bunch snake beans, trimmed, thinly sliced
  3. 1 cup finely shredded green cabbage
  4. 250g beansprouts, trimmed
  5. 115g packet baby corn, thinly sliced
  6. 1 bunch Thai basil, leaves picked
  7. 1/4 cup vegetable oil
  8. 1/3 cup raw peanuts
  9. 2 garlic cloves, peeled, chopped
  10. 2 small green chillies, chopped
  11. 2 small red chillies, deseeded, chopped
  12. 1cm piece ginger, peeled, chopped
  13. 1/4 teaspoon tamarind puree

The instruction how to make Vegetable and peanut salad

  1. Combine cucumber, snake beans, cabbage, beansprouts, corn and basil in a large bowl. Cover with plastic wrap and refrigerate until required.
  2. Meanwhile, heat oil in a wok over medium heat until hot. Fry peanuts for 1 minute or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.
  3. Using a large mortar and pestle, pound garlic, chilli, ginger and 1/2 teaspoon salt into a paste. Add peanuts. Crush until coarsely ground. Transfer mixture to a bowl.
  4. Combine tamarind puree and 1/4 cup water. Stir into peanut spice mixture. Toss through salad just before serving.

Nutritions of Vegetable and peanut salad

fatContent: 177.577 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 6 grams protein
sodiumContent:

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