Crunchy Thai Salad with Spicy Peanut Dressing

Disha Khurana
Disha Khurana|
Last updated on Jan 12th
A delicious salad dressing learnt from Amrita Kaur during one of her food demos
  • Prep Time0Minutes
  • Cooking Time15Minutes
  • Serves2people

Recipe Ingredients

  • 1 Carrot grated (I didn ’t have this at the time I made this)
  • 1 Onion medium and roughly chopped
  • 1/2 head of a small Purple cabbage thinly sliced
  • 1/2 Red & Yellow Bell pepper roughly chopped
  • 1/2 Raw Mango (optional)
  • 1/2 Zucchini grated
  • 1/4 cup Sweet Corn
  • 1 bunch of iceberg Lettuce
  • For Spicy Peanut Dressing:
  • 2-3 fresh birds eye red chilli freshly chopped (depends on
  • 2 tbsp lemon juice
  • 2 tbsp peanut butter
  • 1 tsp brown sugar
  • 1 tsp soy sauce
  • 1 tsp ginger-garlic paste
  • 1tsp olive oil
  • 1 tsp salt

Recipe Preparation

  1. Squeeze out the excess liquid from zucchini & carrot & keep aside. Do not discard the excess liquid as it will be needed later
  2. Soak iceberg lettuce in ice cold water for a while to make it crisp & fresh. Boil & cool the sweet corn
  3. Once you are done with the above steps, take all the salad ingredients in a bowl & keep them aside in the fridge
  4. Mix all the ingredients for the dressing in a small bowl & whisk it to bring everything together.
  5. The original recipe called for a few tbsp of water to thin this dressing but instead of water, I used the excess liquid from zucchini & carrot.
  6. Do not add all the excess liquid, use as per needed. Chill this dressing for a while
  7. Whenever you want to serve; simply pour this dressing on the salad, give it a toss & serve chilled
  8. You can sprinkle some crushed roasted peanuts for the additional nutty crunch
My Tip: