Malay coconut peanut veggie salad
By
Caroline Mgawe
@Zermatter3
9
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.
Also works well with left-over boneless chicken.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4
Prep:
10 Min
Cook:
10 Min
Method:
Pan Fry
Ingredients
-
1/4 ccoconut milk
-
1/4 cpeanut butter
-
2 Tbspsoy sauce
-
1 Tbsphoney
-
1 Tbsplemon juice
-
1red pepper, cubes
-
1yellow pepper, cubes
-
1carrot, grated
-
1 crice or quinoa (cooked)
-
1 tspfinely cut chillies or hot sauce (optional)
-
1 clovegarlic (optional)
-
1 tspnam pla (thai fish sauce) (optional)
-
2 cshrimp or boneless chicken
How to Make Malay coconut peanut veggie salad
- 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.
- If using fish, cut in bite-sized slices or pieces.
- 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!
- Layer coconut peanut sauce, shrimp, rice or quinoa, peppers carrots and cilantro in a large glass bowl. Enjoy!
About Malay coconut peanut veggie salad
Course/Dish: Chicken Salads Other Salads
Main Ingredient: Seafood
Regional Style: Asian
Hashtag: #warm salad
