• Crunchy Thai salad with peanut dressing

    This easy Thai-style salad is such a refreshing addition to your lunch repertoire as a side dish. It is easy to prepare and packs a big punch with flavour.

    Add some shredded roasted chicken or sliced smoked chicken for a meaty variation that’ll stand on its own as a delightful lighter meal. Toss the salad with the peanut dressing just before serving.

    SERVES: 4-6 as a side dish



    • 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



    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, green fig with some green bell pepper under tone 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.


    Recipe supplied by Indaba Tasting Room