CRUNCHY THAI PEANUT SALAD

 

INGREDIENTS

PEANUT DRESSING

3/4 CUP smooth peanut butter

6 TBSP soy sauce

1 TBSP honey

1 TBSP rice vinegar

2 TSP sesame oil

1 TBSP Sriracha sauce

2 TSP minced ginger

2 TSP minced garlic

1 lime, juiced

1 CUP water (or more)

SALAD

1 CUP uncooked quinoa

2 CUPS water (or more)

1 small red cabbage, shredded (2-3 CUPS)

2 carrots, julienned

500g snow peas, sliced 5mm thick

1 CUP coriander, roughly chopped

4 spring onions, sliced

1/2 CUP unsalted peanuts (raw), roughly chopped

INSTRUCTIONS

  1. Combine all peanut dressing ingredients in a food processor, and blitz until smooth. Add any extra water until it’s a dressing-like consistency (not too runny).

  2. Season with any extra soy or lime juice. Set aside.

  3. In a small pot, combine the quinoa and water. Bring to a simmer on a medium-high heat.

  4. Cook the quinoa until it has absorbed all of the water, and the quinoa is soft to chew (around 15-20mins). You might need to add small amounts of extra water (as you go) if the quinoa is uncooked. Set aside.

  5. In a small pan, turn to medium-high heat. Add the peanuts and stir constantly, toasting the nuts until they are golden, slightly browned and oily in appearance.

  6. Combine all salad ingredients in a large bowl, along with the cooked quinoa and peanut dressing.

  7. Top with toasted peanuts, extra coriander and lime juice.