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Thai Salad

Crunchy carrot and bean sprout salad in a warm peanut-coconut sauce.

Serves 5Prep 15 minCook 5 minDifficulty easyCuisine Asian

vegetarianvegandairy-freespicyside

−Servings: 5+

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Ingredients

• Peanut sauce:
• 1 tbspvegetable oil
• 1 tspminced garlic
• 1 tspminced ginger
• 1 tspchili paste
• 1 tbspsoy sauce
• 1 tbspmaple syrup
• 1 tsprice vinegar
• ¼ cuppeanut butter
• ½ cupcoconut milk
• Salad:
• 3 cup(750ml) shredded carrots
• 3 cup(750ml) bean sprouts
• 2green onions, chopped
• ½ cup(60ml) of coriander
• ½ cup(60ml) with crushed peanuts
• The juice of half a lime

Instructions

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. Salad:
6. Pour the sauce into a bowl. Add grated carrots, bean sprouts, chopped green onions, coriander and crushed peanuts.
7. Mix well and serve.
8. Yield: 4 to 6 servings.

Notes

• https://gfycat.com/NewMilkyKakapo