Thai salad with ginger
- Preparation and cooking time
- Total time
- Easy
- Serves 2-3
Skip to ingredients
- 300g (use red, white or a mixture) cabbageshredded
- 150g carrotgrated
- 1 cucumberhalved lengthways, seeds removed and thinly sliced
- 60g edamamecooked and shelled
- 1 onionthinly sliced
- a handful, chopped, plus extra to serve coriander
- to serve chopped peanuts
DRESSING
- 60g crunchy peanut butter
- 2 tbsp rice vinegar
- 3 tbsp toasted sesame oil
- 1 limejuiced to make 2 tbsp
- 1 tbsp soy sauce
- 2cm piece gingerthinly sliced
Nutrition: per serving
- kcal364low
- fat23.3g
- saturates3.6g
- carbs21.6g
- sugars17g
- fibre10.5g
- protein11.7g
- salt1g
Method
step 1
To make the dressing, whizz together all the ingredients in a food processor or blender until smooth.
step 2
Combine all the salad ingredients, except the peanuts, in a salad bowl, pour over the dressing and mix well. Garnish with the peanuts and more coriander to serve.
