Olive Magazine
Thai ginger salad

Thai ginger salad

Published: June 5, 2020 at 3:37 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2-3

A shredded cabbage, carrot, cucumber and edamame salad, made deliciously nutty with a peanut butter and lime juice dressing

  • Healthy
  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal364
fat23.3g
saturates3.6g
carbs21.6g
sugars17g
fibre10.5g
protein11.7g
salt1g
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This Thai ginger salad recipe is adapted from Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel (£11.99, Hardie Grant).

Ingredients

  • 300g (use red, white or a mixture) cabbage, shredded
  • 150g carrot, grated
  • 1 cucumber, halved lengthways, seeds removed and thinly sliced
  • 60g edamame, cooked and shelled
  • 1 onion, thinly 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 lime, juiced to make 2 tbsp
  • 1 tbsp soy sauce
  • 2cm piece ginger, thinly sliced

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.

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