Thai Basil and Coriander Salad

by Kevin Dundon

This Thai-inspired salad could serve two as a lunch on its own or top with grilled chicken fillets for a more substantial meal. The
combination of seasonal carrots, cucumbers and cabbage packs a healthy punch too.

4 people 0 minutes 15 minutes

Ingredients

3 - Carrots cut thinly into elongated slices
2 - Cucumber cut thinly into elongated slices
1 clove Garlic chopped
1 - Lime zest and juice
50 g Peanuts
1 - Red Pepper thinly sliced
1 tbsp Rice Vinegar
1 tsp Sesame Oil
3 - Signature Tastes Banana Shallots thinly sliced
2 tbsp Smooth Peanut Butter
2 tbsp Soy Sauce
1 tsp Sriracha Sauce
25 g SuperValu Fresh Basil leaves, torn
25 g SuperValu Fresh Coriander leaves, torn
1 1/4 head SuperValu Red Cabbage shredded

Method

1. Combine the carrots, cucumbers, shallots, red cabbage and red pepper in a medium bowl.

2. In a second bowl, whisk together the garlic, lime zest and juice, peanut butter, soy sauce, rice vinegar, sesame oil and sriracha. Pour the dressing over the vegetables and toss to combine.

3. Transfer to a serving bowl and sprinkle with the peanuts, basil leaves and coriander. Serve immediately.