Thai Peanut Ginger Chopped Salad Recipe
A clean and fresh recipe for thai peanut ginger chopped salad with a bright and tangy lime dressing.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
- 3 1/2 ounces sugar snap peas thinly sliced lengthwise, 100g
- 1 red bell pepper deseeded and thinly sliced
- 1 yellow bell pepper deseeded and thinly sliced
- 2 large carrots shredded
- 1/2 cup cilantro chopped, 25g
- 2 1/2 cups mixed baby salad greens roughly chopped, 75g
- 2 tablespoons roasted peanuts roughly chopped
To Make the Dressing
- 1/3 cup peanut oil canola works too
- piece A small of fresh ginger root peeled
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon lime juice
- 1 tablespoon white wine vinegar
- 2 tablespoons honey
- 1 tablespoon roasted sesame oil
- 1 tablespoon creamy peanut butter
- 1/2 teaspoon chili paste optional
Fill a medium sized bowl with ice cold water and bring a small pot of water to the boil. Add the sliced sugar snap peas to the boiling water and cook for one minute. Drain and put into the bowl with ice cold water for five minutes before draining again.
Make the dressing by blending all ingredients together in a small food processor or with the help of an immersion blender.
Toss all salad ingredients together in a bowl and add the dressing just before serving.
This makes for a nice side salad for four people accompanying a full meal. It can also be split between two as a main with some added protein OR serve one very enthusiastic salad eater alone.
The recipe makes just enough dressing to coat all the salad ingredients. But if you like things very saucy, feel free to double the amount.
Recipe adapted from Pinch of Yum.