Thai Salad The Buddhist Chef

Thai salad

Finding it hard to please everyone at the dinner table? Having a hard time getting your family to eat enough vegetables ? Here is the solution. I learned this recipe while traveling in Thailand when I took cooking classes in a small vegetarian restaurant in Bangkok. You can also use the sauce pretty much everywhere! It is delicious with tofu, tempeh or as a dip. Bon apptit!


Peanut sauce:

1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chili paste
1 tablespoon soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1/4 cup peanut butter
1/2 cup coconut milk

Salad:

3 cups (750ml) shredded carrots
3 cups (750ml) bean sprouts
2 green onions, chopped
1/2 cup (60ml) of coriander
1/2 cup (60ml) with crushed peanuts
The juice of half a lime


In a skillet, heat oil over medium-high heat. Add garlic and ginger. Saute 2 minutes.
Add chili paste, soy sauce, maple syrup, rice vinegar and peanut butter. Mix well.
Stir in the coconut milk.
Remove from the heat and let cool down.

Salad:

Pour the sauce into a bowl. Add grated carrots, bean sprouts, chopped green onions, coriander and crushed peanuts.
Mix well and serve.


Yield: 4 to 6 servings.

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My Favorite recipes:

Black Bean Vegan Burger: https://www.youtube.com/watch?v=zde4dY2Y3Gw
Roasted Autumn Vegetable Soup: https://www.youtube.com/watch?v=paHX03mf1_A
Vegan Cheese: https://www.youtube.com/watch?v=uPZhDz2Wk_s
Tofu bacon BLT Sandwich: https://www.youtube.com/watch?v=97l7lDg1jyw