How to make Thai Crunchy Salad with Peanut dressing -

Cabbage, carrot, cucumber, edamame beans and red capsicum mixed with roasted peanuts based dressing.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cabbage (बंदगोभी), Red cabbage (लाल बंदगोभी)

Cuisine : Thai

Course : Salads

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For more recipes related to Thai Crunchy Salad with Peanut dressing checkout Cole Slaw With Cottage Cheese, Crunchy Vegetable Salad, Bavarian Salad. You can also find more Salads recipes like Mango, Cucumber and Rice Salad, Kartoffel Salad, Watermelon and Fresh Mozarella Salad, kosambari.

Thai Crunchy Salad with Peanut dressing

Thai Crunchy Salad with Peanut dressing Recipe Card

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Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Thai Crunchy Salad with Peanut dressing Recipe

  • Cabbage shredded 1/2 cup

  • Red cabbage shredded 1/2 cup

  • Carrot cut into thin strips 1 small

  • Cucumber peeled and diced 1 medium

  • Edamame beans shelled 1/4 cup

  • Red capsicum cut into thin strips 1 medium

  • Peanuts roasted 1/2 cup

  • Honey 1 tablespoon

  • Rice vinegar 1 tablespoon

  • Lemon juice 1 teaspoon

  • Soy sauce 1 teaspoon

  • Ginger roughly cut 1 inch

  • Garlic cloves 3-4

  • Red chilli flakes 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Spring onions chopped 2

  • Cabbage leaves Chinese 3-4

Method

Step 1

Put cabbage, red cabbage, carrot, cucumber, edamame and red capsicum in a mixing bowl and mix.

Step 2

Put roasted peanuts, honey, rice vinegar, lemon juice, soy sauce, ginger, garlic and red chilli flakes in a mixer jar and grind to a smooth paste.Transfer into a small bowl.

Step 3

Add coriander leaves and spring onions and mix well.

Step 4

Add this dressing to the vegetables and toss well.

Step 5

Take a serving platter, place the Chinese cabbage leaves on it and put the salad over them. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.