Thai Peanut Salad

Instructions

Salad

1.    Spiralize, julienne peel or thinly cut zucchini and carrots into bowl.

2.     Thinly slice red capsicum then cut across the slices to make 1cm pieces. Add to bowl.

3.     Add bean sprouts to bowl.

4.     Stack kale leaves and thinly slice across the leaves to make shreds and add to bowl.

5.     Thinly slice and then chop red cabbage.

6.     Chop green onions and add to bowl.

7.     Rinse edamame under warm water until thawed and add to bowl.

8.     Add radishes to bowl.

9.     Chop cilantro and add to bowl.

10.  Make Peanut dressing (follows) and add to bowl. Toss salad well and sprinkle almonds or sesame seeds over top just before serving.

Peanut dressing

11.  In a small saucepan, whisk all ingredients but water for the Peanut Dressing over low heat until heated through.

12.  Drizzle in water until sauce is consistency of mayonnaise and lightens in colour.

 

Ingredients

Salad:

  • 2 medium-sized zucchini

  • 2 medium-sized carrots or 1 medium sweet potato

  • ½ red capsicum

  • 1 cup bean sprouts

  • 2 cup shredded kale

  • ½ cup Shredded red cabbage

  • 3 green onions, chopped

  • 1 cup shelled edamame, thawed

  • 1/2 -2/3 cup cilantro, chopped

  • 2 radishes, julienned

  • 1/2 cup shaved almonds or sunflower seeds

Peanut dressing:

  • ½ cup natural peanut butter

  • 2 Tbsp apple cider vinegar

  • 1 tsp minced or grated ginger

  • ¼ tsp minced garlic

  • ½ tsp chili oil (optional)

  • 1 tsp Sesame oil

  • 1 cup water (thin to liking)

Julia ScottBatch2