CHOPPED THAI SALAD WITH PEANUT AND LIME DRESSING

THAI CHOPPED SALAD WITH PEANUT AND LIME DRESSING 2

This salad has it all. Colour, texture, flavour. Plus it’s filling and easy to throw together. You can have it for lunch, as a side or even in a chicken burger/sandwich. It’s versatile and delicious.

 

THAI CHOPPED SALAD WITH PEANUT AND LIME DRESSING 4

If you have a food processor you should be able to make this in 15 minutes. If you don’t have a food processor, a grater and a sharp knife will do the job. To make it a more filling stand alone meal I add a soft boiled egg. I also sometimes add crispy wonton bits but they’re optional, not the healthiest part of this salad haha (but so crunchy and delicious).

THAI CHOPPED SALAD WITH PEANUT AND LIME DRESSING

You can easily change up the salad ingredients to suit what you have on hand, this is my favourite combo. If you do change it up then try to make sure you’ve got a variety of textures and colours and then you’ll be getting the same visual and textural effect.

THAI CHOPPED SALAD WITH PEANUT AND LIME DRESSING 6

Serves 6

Ingredients

1/4 green cabbage, finely shredded

2 carrots, pealled and coarsley grated

1/2 a red capsicum, in 1cm dice

1 cup diced cucumber (1cm dice)

1/2 a cup finely sliced spring onion

1 cup coriander leaves

2 cups snow peas, trimmed and cut in thirds

1/3 cup dry roasted peanuts

6 gyoza skins

oil for frying gyoza

Optional: 6 soft boiled eggs

Dressing

3 Tbs smooth peanut butter

1 Tbs soy sauce

1/4 tsp fish sauce

zest and juice of one lime (1 Tbs of juice at least)

1 birdseye chilli, finely diced

1 tsp ginger, finely grated

1 tsp neutral flavoured oil (flaxseed, rice bran, light olive oil, peanut)

1 Tbs water

THAI CHOPPED SALAD WITH PEANUT AND LIME DRESSING 5

Directions

Place the cabbage, carrots, capsicum, cucumber, spring onion and coriander in a large bowl, set aside.

Place the snow peas in a small bowl. Pour boiling water over them and allow to sit for a couple of minutes, until bright green. Drain, rinse in cold water and add to bowl of vegetables.

In a small fry pan pour enough oil to just cover a gyoza wrapper (a few milimetres). Heat oil over medium high heat. Meanwhile slice gyoza wrappers into 1.5 cm wide strips. Test oil by placing in 1 strip of gyoza wrapper if it sizzles you’e ready to go. Add the strips in batches and fry for a couple of minutes until golden. Drain well on paper towel of on a baking rack. Set aside.

Make dressing: Combine all ingredients in a jar or small container with lid. Shake vigorously to combine. Check and adjust seasoning (soy) if needed. Add more water if it’s too thick.

Drizzle 2/3 of the dressing over the salad ingredients and toss to combine. To serve, drizzle the remaining dressing over the top of the salad top with crispy wontons, peanuts and quartered boiled egg if using. Or serve the boiled egg on the side.

HH. x

3 THAI CHOPPED SALAD WITH PEANUT AND LIME DRESSING

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