Meal Planner

SuperValu Kevin Dundon Thai Basil and Coriander Salad


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.

Preparation time: 15 minutes

Cooking time: 0 minutes


Serves: 4 people

  • 3 - Carrots
    cut thinly into elongated slices
  • 2 - Cucumber
    cut thinly into elongated slices
  • 1 clove Garlic
  • 1 - Lime
    zest and juice
  • 50 g Peanuts
  • 1 - Red Pepper
    thinly sliced
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 3 - Signature Tastes Banana Shallots
    thinly sliced
  • 2 tbsp Smooth Peanut Butter
  • 2 tbsp Soy Sauce
  • 1 tsp Sriracha Sauce
  • 25 g SuperValu Fresh Basil
    leaves, torn
  • 25 g SuperValu Fresh Coriander
    leaves, torn
  • 1 1/4 head SuperValu Red Cabbage


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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