Spicy Peanut Salad

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This mouth-watering recipe is a spicy, zesty Thai-inspired farewell nod to summer.

The sesame, lime, coriander, garlic and chilli are always beautiful as a flavour combination, whilst the toasted peanuts, bean sprouts and white cabbage provide a really satisfying crunch.

Vegan

Prep time: 30 mins 

Cook time: 5 mins 

Serves: 3 as part of a meal/1-2 as a main dish.

Peanuts are rich in protein, antioxidants, a source of B complex Vitamins vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates and minerals – copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium.

The raw veg in this recipe is high in dietry fibre and vitamins and minerals useful to the functioning of the body, are not lost in cooking.

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Ingredients:

  • Peanuts (1.5 handfuls) 
  • Bean sprouts (1.5 handfuls )
  • White cabbage (half, shredded) 
  • Coriander (1 bunch, chopped. Hold a sprig for garnish) 
  • Lime juice (of 2 limes)
  • Garlic (3 cloves pressed or 1 tablespoon of garlic paste).
  • Ginger (2 chunks the size of your “A ok” thumb and index finger diameter, as if we were diving and you’re telling me it’s all fine. See emoji).
  • Chilli (3 raw birdseyes if like me, you like it really, painfully hot. If not, 1 teaspoon of dried chilli flakes).
  • Sesame oil (3 tablespoons)
  • Agave nectar (2 tablespoons)
  • Salt (to taste)

Method:

  1. Wash and chop the cabbage (shredded) and coriander, then wash the bean sprouts.
  2. Add all 3 ingredients to a big mixing bowl.
  3. Place peanuts on a baking tray and in the oven (260 degrees) for 5 minutes until lightly toasted, giving them a shake half way through. You may prefer to use a frying pan as it’s slightly quicker.
  4. Grate the ginger
  5. Mix the agave nectar, garlic, ginger, chilli, sesame oil, salt and lime juice in a Pyrex jug or similar vessel.

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6. Mix the shredded white cabbage, bean sprouts and coriander in a bowl with the liquid mixture, garnish and Serve.

Aside from the peanut toasting, this recipe is really just a case of chopping and assembling. I have refined the recipe for simplicity. If you prefer a wider variety of veg, red cabbage, carrot and spring onions all work well.

The cooking can be adapted for physical disabilities similar to mine by wearing joint support braces, using chopping aids and also getting assistance from another human (if you’re having a bad day/are less mobile for whatever reason/generally require support when cooking).

For those with chronic fatigue, I would also advise pacing rest vs activity, chopping one thing and having a rest. Doing it in little bits and pieces spread out over as long as you need, which is perfectly doable with this recipe.

This dish keeps for a couple of days, if refrigerated.

Cost-wise, peanuts can be expensive (unless you want them covered in chocolate), so it’s worth trying to get them in bulk, on offer. That’s my usual nut advice. Nuts make up an important part of my diet, as they make a great diary substitute and are so nutritionally rich (they keep my hair shiny and nails strong), so I am always on the look out for offers.

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Serving suggestion – Try alongside garlicky rice noodles, grilled pineapple or with deep fried tofu or stir fried tempeh.

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