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Thai Salad

Foreign.Taste's picture
Ingredients
  Red skinned peanuts 1⁄2 Cup (8 tbs)
  Shredded cabbage 2 Cup (32 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Cucumber 1 , very thinly sliced
  Scallion 1 , thinly sliced (Including Greens)
  Nam pla 2 Teaspoon (Fish Sauce)
  Sugar 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Lime juice 2 Tablespoon
  Rice vinegar 2 Tablespoon
  Peanut oil 1⁄4 Cup (4 tbs)
  Freshly ground pepper To Taste
Directions

Heat a small skillet until very hot.
Add peanuts.
Cook over dry heat until skins turn black, stirring constantly.
Remove peanuts to colander.
Let cool for several minutes.
Rub peanuts between hands to remove skins.
Chop peanuts and set aside.
Arrange cabbage, carrots, cucumber and scallion slices on 4 salad plates.
Combine nam pla, sugar, garlic, lime juice, vinegar and oil in bowl; mix well.
Pour over salads.
Season with pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
4

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