For the salad:

    • 2 cups with chopped cabbage
    • 2 grated carrots
    • ½ red bell pepper cut intro thin stripes
    • 1 fresh lettuce
    • 1 handful of coriander leaves
    • 1 handful of mint leaves

    For the sauce:

    • 1 tablespoon of fresh grated ginger
    • ½ cup of peanut
    • 1 tablespoon of peanut butter
    • ½ tablespoon of sesame oil
    • 3 tablespoons of canola oil
    • 2 tablespoons of soy sauce
    • Squeeze of 2 lemons
    • 1 garlic clove

    To decor:

    • 1 tablespoon of chopped peanut
    • 12 oz. of cooked shrimps
    • 1 handful of chopped coriander
    • 1 handful of mint leaves
Cabbage and
peanut
thai
salad

  1. In a big bowl pour 2 cups with chopped cabbage, the grated carrots, the red bell pepper stripes, the chopped lettuce, the mint leaves and the coriander. Now stir with a wooden spoon until all the ingredients are well mixed.
  2. For the sauce mix all the ingredients in a food processor until you get a soft paste.
  3. To serve, pour the salad into small bowls and sprinkle the sauce on top. Decor with some mint leaves, coriander, and chopped peanuts, plus a shrimp per serving.

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