Thai Salad Recipe
Ingredients
| Peanuts | 1/2 Cup (16 tbs), skinned | |
| Shredded cabbage | 2 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), shredded | |
| 1 cucumber, very thinly sliced | ||
| 1 scallion, thinly sliced, including greens | ||
| Fish sauce | 2 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Lime juice | 2 Tablespoon | |
| Rice vinegar | 2 Tablespoon | |
| Peanut oil | 1/4 Cup (16 tbs) | |
| Ground pepper | 1 To taste | |
Directions
Heat a small skillet until very hot.
Add peanuts.
Cook over dry heat until skins turn black, stirring constantly.
Remove peanuts to colander.
Let cool for several minutes.
Rub peanuts between hands to remove skins.
Chop peanuts and set aside.
Arrange cabbage, carrots, cucumber and scallion slices on 4 salad plates.
Combine nam pla, sugar, garlic, lime juice, vinegar and oil in bowl; mix well.
Pour over salads.
Season with pepper to taste.
Add peanuts.
Cook over dry heat until skins turn black, stirring constantly.
Remove peanuts to colander.
Let cool for several minutes.
Rub peanuts between hands to remove skins.
Chop peanuts and set aside.
Arrange cabbage, carrots, cucumber and scallion slices on 4 salad plates.
Combine nam pla, sugar, garlic, lime juice, vinegar and oil in bowl; mix well.
Pour over salads.
Season with pepper to taste.
Chef
