Vegetable Peanut Salad
Ingredients
- 2 cucumbers, diced ⓘ
- 1 bunch snake beans, trimmed and thinly sliced ⓘ
- 1 cup cabbage, finely shredded ⓘ
- 250 g bean sprouts, trimmed
- 115 g baby corn, thinly sliced ⓘ
- 1 bunch Thai basil, picked ⓘ
- 14 cup vegetable oil (I use much less) ⓘ
- 13 cup raw peanuts
- 2 garlic cloves, peeled chopped ⓘ
- 2 green chilies, chopped
- 2 red chilies, chopped ⓘ
- 1 cm piece ginger, peeled chopped ⓘ
- 14 teaspoon tamarind paste
Instructions
- Combine cucumber, snake beans, cabbage, beansprouts, corn and basil in bowl.
- Cover with plastic wrap and refrigerate until required.
- Meanwhile heat oil in wok.
- Fry peanuts for 1 minute.
- Transfer to paper towel to drain.
- Using mortar and pestle, pound garlic, chilli, ginger and 1/2 tsp salt into a paste.
- Add peanuts.
- Crush until coarsely ground.
- Transfer to bowl.
- Combine tamarind puree with 1/4 cup water.
- Stir into peanut spice mixture.
- Toss with the salad ingredients prior to serving.
Nutrition & Diet Analysis (per serving)
307
kcal
15% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Peanut
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).