Thai Salad
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 clove) |
| 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.
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