Cabbage, gem lettuce, peppers, carrots, mint, coriander and roasted, salted peanuts are dressed in a zingy peanut butter and lime vinaigrette in this crunchy Thai salad. It’s a refreshing addition to your weekly lunch rotation, or as a side to chicken, pork, or meaty fish. If you’d like to beef it up a little more, you can add shredded roast chicken, shredded tuna or pan-fried pork. And to finish it all off, serve alongside a crisp glass of Signature Sauvignon Blanc.
Crunchy Thai salad with peanut dressing
Ingredients
- 3-4 cups red cabbage, finely shredded
- 2-3 cups gem lettuce, finely shredded
- 1 yellow or red pepper, finely sliced
- 1 large carrot, finely julienne or shredded
- A handful fresh mint, finely sliced
- A handful fresh coriander, finely sliced
- ½ cup roasted salted peanuts
- For the dressing
- ⅓ cup (80 ml) smooth plain peanut butter
- 30-45 ml (2-3 tablespoons) fresh lime or lemon juice
- 30 ml (2 tablespoons) honey
- 15 ml (1 tablespoon) soy sauce
- 30 ml (2 tablespoons) water at room temperature
- 1 knob of fresh ginger, finely grated (about 2-3 teaspoons)
- 1 small garlic clove, finely grated
- Salt and pepper to taste
Instructions
Toss all the ingredients together (cabbage, lettuce, red pepper, carrot, mint, coriander, peanuts) in a large mixing bowl.
Mix all the dressing ingredients together in a small mixing bowl using a hand whisk or stick blender (it takes some elbow grease by hand) to a smooth sauce. Pour half the dressing over the salad just before serving, and toss to coat.
Serve the remainder of the dressing on the side.
About the wine — Signature Sauvignon Blanc:
Intense aromas of gooseberries, passion fruit, and green fig, with some green bell pepper undertone on the nose. The palate is fresh and mouth-watering with a well-balanced acidity. Also pairs well with seafood, pasta and sushi or on its own.
Also See: Tropical fruit salad with chilled mint syrup
Recipe supplied by Indaba Tasting Room
