Vegetable and Peanut Salad

[Guest guest]

Vegetable and Peanut Salad

 

 

2 Lebanese cucumbers, diced

1 bunch snake beans, trimmed, thinly sliced

1 cup finely shredded green cabbage

250 g (9 oz) beansprouts, trimmed

115 g (4 oz) packet baby corn, thinly sliced

1 bunch Thai basil, leaves picked

1/4 cup vegetable oil

1/3 cup raw peanuts

2 garlic cloves, peeled, chopped

2 small green chillies, chopped

2 small red chillies, deseeded, chopped

1 cm (3/8 " ) piece ginger, peeled, chopped

1/4 teaspoon tamarind puree

1/2 tsp salt

 

 

1. Combine cucumber, snake beans, cabbage, beansprouts, corn and basil

in a large bowl. Cover with plastic wrap and refrigerate until required.

 

2. Meanwhile, heat oil in a wok over medium heat until hot. Fry

peanuts for 1 minute or until golden. Using a slotted spoon, transfer

to a plate lined with paper towel.

 

3. Using a large mortar and pestle, pound garlic, chilli, ginger and

1/2 teaspoon salt into a paste. Add peanuts. Crush until coarsely

ground. Transfer mixture to a bowl.

 

4. Combine tamarind puree and 1/4 cup water. Stir into peanut spice

mixture. Toss through salad just before serving.

 

 

Serves 6.