Vegetable and Peanut Salad
Combine cucumber, snake beans, cabbage, beansprouts, corn and basil in a large bowl. Cover with plastic wrap and refrigerate until required.
- Cook10 min
- Total10 min
- Serves2
- LevelEasy
Ingredients
- 2 Lebanese cucumbers, diced
- 1 bunch snake beans, trimmed, thinly sliced
- 1 cup finely shredded green cabbage
- 250g beansprouts, trimmed
- 115g packet baby corn, thinly sliced
- 1 bunch Thai basil, leaves picked
- 1/4 cup vegetable oil
- 1/3 cup raw peanuts
- 2 garlic cloves, peeled, chopped
- 2 small green chillies, chopped
- 2 small red chillies, deseeded, chopped
- 1cm piece ginger, peeled, chopped
- 1/4 tsp. tamarind puree
Method
- Combine cucumber, snake beans, cabbage, beansprouts, corn and basil in a large bowl. Cover with plastic wrap and refrigerate until required.
- Meanwhile, heat oil in a wok over medium heat until hot. Fry peanuts for 1 minute or until golden. Using a slotted spoon, transfer to a plate lined with paper towel.
- Using a large mortar and pestle, pound garlic, chilli, ginger and 1/2 teaspoon salt into a paste. Add peanuts. Crush until coarsely ground. Transfer mixture to a bowl.
- Combine tamarind puree and 1/4 cup water. Stir into peanut spice mixture. Toss through salad just before serving.
