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.

New Update
Thai Crunchy Salad with Peanut dressing

Main Ingredients Cabbage, Red cabbage
Cuisine Thai
Course Salads
Prep Time 16-20 minutes
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Thai Crunchy Salad with Peanut dressing

  • 1/2 cup Cabbage shredded
  • 1/2 cup Red cabbage shredded
  • 1 small Carrot cut into thin strips
  • 1 medium Cucumber peeled and diced
  • 1/4 cup Edamame beans shelled
  • 1 medium Red capsicum cut into thin strips
  • 1/2 cup Peanuts roasted
  • 1 tablespoon Honey
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Lemon juice
  • 1 teaspoon Soy sauce
  • 1 inch Ginger roughly cut
  • 3-4 Garlic cloves
  • 1/2 teaspoon Red chilli flakes
  • 1 tablespoon Fresh coriander leaves chopped
  • 2 Spring onions chopped
  • 3-4 Cabbage leaves Chinese

Method

  1. Put cabbage, red cabbage, carrot, cucumber, edamame and red capsicum in a mixing bowl and mix.
  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.
  3. Add coriander leaves and spring onions and mix well.
  4. Add this dressing to the vegetables and toss well.
  5. Take a serving platter, place the Chinese cabbage leaves on it and put the salad over them. Serve immediately.