Thai salad with ginger
- Preparation and cooking time
- Total time
- Easy
- Serves 2-3
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.
