Thai Salad

with spicy peanut dressing.......

This sexy, tasty, moreish salad dressing is so good, even salad haters will be in heaven.

The recipe is seasonably versatile, just chop and add the veg you like, cook and cool whatever noodles or rice you would like and add a tin of beans or chickpeas for filling protein and extra fibre, et voila, a tasty batch lunch for you for a few days, or a lovely lunch to serve to a friend.

As always with Thai food presentation and decoration are important. Add more colour and flavour to the dish with some sliced chilli, if you dare, or add some zest and bring flavours together with a lime to squeeze, or add some chopped coriander for a bright citrusy flavour.

Ingredients

Makes 2-3 portions

1/2 cup carrot, grated

1/2 red pepper, de-seeded and chopped

1 cup red cabbage, shredded

2 Spring onions sliced or ¼ red onion, finely diced

1 tin chickpeas/back beans/lentils

1 large portion of noodles or rice, cooked and cooled

Add any other veg which needs using, mange tout, babycorn, broccoli, spinach etc.

30g dry roasted peanuts, lightly smashed or chopped.

Dressing

2tbps Peanut butter

Pinch Cayenne pepper or chilli flakes

1/2 tsp Curry powder, yellow

Good pinch turmeric

Salt and freshly ground black pepper

1 tbsp rice or apple cider vinegar

1 tsp Ginger, finely minced

1 tbsp Soy sauce

2 tbsp boiling water

To decorate: lime wedges, chilli slices, fresh coriander and peanuts.

1. Add all ingredients except dressing to a mix bowl and stir to combine.

2. Add dressing ingredients to a clean jar or a jug and give it a food shake

or whisk to combine. Add a further tbsp of boiling water for a runnier dressing.

3. When ready to serve mix dressing into salad ingredients and decorate

with lime wedges, chilli slices and peanuts.