Malay coconut peanut veggie salad

Malay Coconut Peanut Veggie Salad

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Caroline Mgawe


Whenever I feel like having a holiday from the mostly sturdy local dishes here in the Swiss mountains, I make this salad for lunch on a sunny day to get in a tropical mood!

Also works well with left-over boneless chicken.


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10 Min
10 Min
Pan Fry


  • 1/4 c
    coconut milk
  • 1/4 c
    peanut butter
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
  • 1 Tbsp
    lemon juice
  • 1
    red pepper, cubes
  • 1
    yellow pepper, cubes
  • 1
    carrot, grated
  • 1 c
    rice or quinoa (cooked)
  • 1 tsp
    finely cut chillies or hot sauce (optional)
  • 1 clove
    garlic (optional)
  • 1 tsp
    nam pla (thai fish sauce) (optional)
  • 2 c
    shrimp or boneless chicken

How to Make Malay coconut peanut veggie salad


  1. Make the Coconut Peanut Sauce. Whisk together the first 5 ingredients (until lemon juice; plus the nam pla if you use it). Taste and add more lime juice or honey if necessary.
  2. If using fish, cut in bite-sized slices or pieces.
  3. Pan-fry the pepper cubes and shrimp or fish (plus garlic/chillies if you use them) on medium heat in your choice of oil. 5 minutes is really enough!
  4. Layer coconut peanut sauce, shrimp, rice or quinoa, peppers carrots and cilantro in a large glass bowl. Enjoy!

Printable Recipe Card

About Malay coconut peanut veggie salad

Main Ingredient: Seafood
Regional Style: Asian
Hashtag: #warm salad

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