Malay coconut peanut veggie salad

Malay Coconut Peanut Veggie Salad Recipe

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Caroline Mgawe

By
@Zermatter3

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.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
10 Min
Cook:
10 Min
Method:
Pan Fry

Ingredients

1/4 c
coconut milk
1/4 c
peanut butter
2 Tbsp
soy sauce
1 Tbsp
honey
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

Step-by-Step

  • 1Make 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.
  • 2If using fish, cut in bite-sized slices or pieces.
  • 3Pan-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!
  • 4Layer 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
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #warm salad