Thai-style vegetable salad
This Thai-style vegetable salad features a vibrant mix of carrots, shallots, and red pepper, dressed with a zesty lime and garlic dressing. Bursting with fresh flavors and topped with crunchy peanuts, it serves as a refreshing light meal or side dish.
Cook time 0 min
Prep time 20 min
Ingredients:
2 carrots5 shallots
1 red pepper
1/3 cup peanuts
2 garlic cloves
1 tsp chili powder
2 tbsp lime juice
1 tsp sugar
This Thai-style vegetable salad is a colorful and refreshing dish that combines crisp vegetables with the vibrant and distinct flavors of Thai cuisine. It's a perfect option for a light lunch or a flavorful side dish, bringing together zesty lime, crunchy peanuts, and a hint of spicy chili.
Instructions:
- In a dry skillet over medium heat, add the peanuts.
- Toast them for about 3-5 minutes, shaking the pan occasionally to avoid burning, until they are golden brown and fragrant.
- Remove from heat and set aside to cool.
- In a small bowl, combine the minced garlic, chili powder, lime juice, and sugar.
- Whisk the mixture together until the sugar is fully dissolved.
- In a large mixing bowl, add the julienned carrots, sliced shallots, and red bell pepper strips.
- Pour the dressing over the vegetables.
- Toss everything together until well coated.
- Roughly chop the toasted peanuts and sprinkle them over the salad.
- Give the salad one final gentle toss to distribute the peanuts evenly.
- Transfer the salad to a serving dish.
- Serve immediately for the freshest taste, or cover and refrigerate for up to 2 hours to let the flavors meld together.
This Thai-style vegetable salad is not only delicious but also quick to prepare. It's an excellent way to enjoy fresh vegetables in a tangy and spicy dressing. Serve it immediately to enjoy the crisp texture of the vegetables.
Thai-style vegetable salad FAQ:
The salad can be stored in the refrigerator for up to 2 hours to allow the flavors to meld. If stored longer than that, the vegetables may become soggy. It's best served fresh.
If you have a nut allergy or prefer a different option, you can substitute peanuts with sunflower seeds or crispy chickpeas for crunch.
Toast the peanuts for about 3-5 minutes until they are golden brown and fragrant, shaking the pan occasionally to prevent burning.
Yes, you can adjust the amount of chili powder to your taste. Start with less if you're sensitive to spice and increase it as desired.
Use fresh garlic cloves for the best flavor. Mince them finely to ensure they blend well in the dressing.
Cooking Tips:
- For added protein, consider adding grilled chicken, shrimp, or tofu to the salad.
- Feel free to adjust the amount of chili powder to suit your preferred level of spiciness.
- To keep the peanuts crunchy, add them just before serving.
- If you prefer a sweeter dressing, you can increase the amount of sugar or add a touch of honey.
- Chill the salad in the refrigerator for 10-15 minutes before serving to let the flavors meld together.
- Use a vegetable peeler to julienne the carrots easily, or buy pre-shredded carrots to save time.
Nutrition Facts
4 ServingsCalories 120kcal
Protein 4.49g
Carbohydrates 14g
Fiber 4.00g
Sugar 8g
Fat 6g
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