Thai-style crunchy salad
Shredded cabbage, carrot and red pepper in a thick peanut and lime dressing, with mint and chopped peanuts. All crunch, and it holds up for hours, so it suits a picnic or a packed lunch.
- Time
- 20 min
- Serves
- 2
- Kind
- Salad
Method
- Cut the core out of the white cabbage and shred the leaves as finely as you can. Peel the carrots and grate them coarsely, then halve, deseed and thinly slice the red pepper.
- In a large bowl, whisk the peanut butter with the soy sauce and the juice of the lime. It will be thick, so add 2 to 3 tablespoons of warm water gradually until it pours.
- Roughly chop the peanuts. If they are raw, toast them in a dry frying pan over a medium heat for 3 minutes until golden.
- Pull the mint leaves from the stalks and tear the larger ones.
- Add the cabbage, carrot and red pepper to the dressing and toss well, using your hands, until every strand is coated. Leave for 5 minutes to soften slightly.
- Fold through most of the mint, pile onto plates and top with the peanuts and the rest of the mint.
Tip Use your hands to work the dressing into the cabbage. The slight bruising softens it just enough.
Per portion
| Energy | 403 kcal |
| Protein | 17 g |
| Carbohydrate | 27 g |
| of which sugars | 22 g |
| Fat | 23 g |
| of which saturates | 4 g |
| Fibre | 12 g |
| Salt | 2.88 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- white cabbage½
- carrot2
- red pepper1
- mint½ bunch
- peanut butter60 g
- lime1
- soy sauce2 tbsp
- peanuts30 g
