RECIPE OVERVIEW
This Thai-inspired salad could serve two as a lunch on its own or top with grilled chicken fillets for a more substantial meal. The
combination of seasonal carrots, cucumbers and cabbage packs a healthy punch too.
Ingredients Add to Shopping List
Serves: 4 people
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-
3 - Carrots
cut thinly into elongated slices -
2 - Cucumber
cut thinly into elongated slices -
1 clove Garlic
chopped -
1 - Lime
zest and juice -
50 g Peanuts
-
1 - Red Pepper
thinly sliced -
1 tbsp Rice Vinegar
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1 tsp Sesame Oil
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3 - Signature Tastes Banana Shallots
thinly sliced -
2 tbsp Smooth Peanut Butter
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2 tbsp Soy Sauce
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1 tsp Sriracha Sauce
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25 g SuperValu Fresh Basil
leaves, torn -
25 g SuperValu Fresh Coriander
leaves, torn -
1 1/4 head SuperValu Red Cabbage
shredded
Method
1. Combine the carrots, cucumbers, shallots, red cabbage and red pepper in a medium bowl.
2. In a second bowl, whisk together the garlic, lime zest and juice, peanut butter, soy sauce, rice vinegar, sesame oil and sriracha. Pour the dressing over the vegetables and toss to combine.
3. Transfer to a serving bowl and sprinkle with the peanuts, basil leaves and coriander. Serve immediately.
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