Vegetable and peanut salad

Create a Thai-inspired lunch with this chilli infused vegetable and peanut salad.

Recipe «Vegetable and peanut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 1 minutes. To make this dish at home by prescription from the author Gomer would need: 2 Lebanese cucumbers, diced, 1 bunch snake beans, trimmed, thinly sliced, 1 cup finely shredded green cabbage, 250g beansprouts, trimmed, 115g 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, 1cm piece ginger, peeled, chopped, 1/4 tsp tamarind puree.

Ingredients:

• 2 Lebanese cucumbers, diced 
• 1 bunch snake beans, trimmed, thinly sliced 
• 1 cup finely shredded green cabbage 
• 250g beansprouts, trimmed 
• 115g 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 
• 1cm piece ginger, peeled, chopped 
• 1/4 tsp tamarind puree 

Instructions

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.