Thai Style Crunchy Cabbage, Sprouts & Peanut Salad (GF, V)
A Thai style crunchy salad made with cabbage, red bell peppers, sprouts and roasted peanuts and a sweet and sour peanut dressing.
Ingredients
For the Dressing:
- 2 tbsps lime juice (or according to preference)
- 1 1/2 tbsps sesame seed oil
- 2 peanut butter creamy tbps
- 1/2 tsp garlic paste (or finely grated )
- 1 tbsp soy sauce
- 1 tbsp jaggery powdered (or brown sugar or honey)
- 2 tbsps coriander chopped fresh
- 1 to 2 tsps red chilli flakes
For the Salad:
- 3 cups cabbage finely shredded green packeds
- 1 red bell pepper large (thinly sliced)
- 1/2 cup fresh sprouts
- to taste salt (if necessary)
- 1/4 cup salted peanuts roasted or un
- 1 tbsp coriander chopped fresh for garnishing
Instructions
- Blend together the lime juice, oil, peanut butter garlic, soy sauce and jaggery till smooth. The dressing will be a little thick but should be of pouring consistency. If it is too thick, add a tablespoon or two of water, as necessary, and blend again. Now add the chopped coriander and blend again so you have specks of green in a brown dressing. Mix in the chilli flakes.
- Combine cabbage, bell pepper, and sprout in a large salad bowl s. Add the dressing and salt, if necessary, and toss well. Sprinkle the roasted peanuts and finish with the chopped coriander. Serve immediately.
- The salad is best made fresh but the salad and dressing can be made a day ahead, refrigerated and then tossed together just before serving.