Thai salad with ginger
A shredded cabbage, carrot, cucumber and edamame salad, made deliciously nutty with a peanut butter and lime juice dressing
- Total:
- Serves: 2 persons
Ingredients
- 300g (use red, white or a mixture) cabbage, shredded
- 150g carrot, grated
- 1cucumber, halved lengthways, seeds removed and thinly sliced
- 60g edamame, cooked and shelled
- 1onion, thinly sliced
- a handful, chopped, plus extra to serve coriander
- to serve chopped peanuts
- 60g crunchy peanut butter
- 2tbsp rice vinegar
- 3tbsp toasted sesame oil
- 1lime, juiced to make 2 tbsp
- 1tbsp soy sauce
- 2cm piece ginger, thinly sliced
Instructions
Step 1
To make the dressing, whizz together all the ingredients in a food processor or blender until smooth.Step 2
Combine all the salad ingredients, except the peanuts, in a salad bowl, pour over the dressing and mix well. Garnish with the peanuts and more coriander to serve.