Ingredients
- 1 yellow pepper, finely sliced
- 2 medium carrots, peeled
- 2 medium Kohlrabi, peeled and cut into thinnest strips as possible
- 250 g French beans, cut into 2cm pieces on a long angle
- 12 cherry plum tomatoes, halved
- 4 tbsp fresh Thai basil, heaped and chopped
For the dressing
- juice of 4 large limes
- 4 tbsp tamarind paste (Bart's), Bart's
- 1 tsp Thai fish sauce
- 2 cloves garlic, finely chopped
- 1 tsp red chilli, finely chopped
- 4 tbsp light soy sauce
- 1 tbsp palm sugar or soft demerara sugar, heaped
- 50 mls extra virgin olive oil
- salt, optional
- 175 g dry roasted peanuts, finely crushed
- fresh Thai basil
- lime wedges
Instructions
- Place the pepper, carrots, kohlrabi, beans, tomatoes and Thai basil into a large bowl and mix well.
- Place all of the ingredients for the dressing into a bowl and mix really well.
- Pour over the salad vegetables and mix well, taste and re-season if needed. I generally find that there is enough seasoning with soy sauce and chilli pepper.
- Leave for 20 minutes re mix at room temperature with peanuts sprinkled over and serve with lime wedges and a sprinkling of basil leaves.
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Nutrition Facts
Terry's Raw Summer Vegetable Salad with Chilli & Peanuts
Amount per Serving
Calories
515
% Daily Value*
Fat
35
g
54
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
20
g
Sodium
1506
mg
65
%
Potassium
1348
mg
39
%
Carbohydrates
43
g
14
%
Fiber
12
g
50
%
Sugar
23
g
26
%
Protein
17
g
34
%
Vitamin A
7006
IU
140
%
Vitamin C
114
mg
138
%
Calcium
115
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
