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Thai Salad

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Description

Finding it hard to please everyone at the dinner table? Having a hard time getting your family to eat enough vegetables ? Here is the solution. I learned this recipe while traveling in Thailand when I took cooking classes in a small vegetarian restaurant in Bangkok. You can also use the sauce pretty much everywhere! It is delicious with tofu, tempeh or as a dip. Bon appétit!

Ingredients

1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chili paste
1 tablespoon soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1/4 cup peanut butter
1/2 cup coconut milk
3 cups (750ml) shredded carrots
3 cups (750ml) bean sprouts
2 green onions, chopped
1/2 cup (125ml) of coriander
1/2 cup (125ml) with crushed peanuts
The juice of half a lime

Directions

1
In a skillet, heat oil over medium-high heat. Add garlic and ginger. Saute 2 minutes.
2
Add chili paste, soy sauce, maple syrup, rice vinegar and peanut butter. Mix well.
3
Stir in the coconut milk.
4
Remove from the heat and let cool down.
5
Pour the sauce into a bowl. Add grated carrots, bean sprouts, chopped green onions, coriander and crushed peanuts.
6
Mix well and serve.