Can I make the Thai winter salad in advance?

Yes, you can make the salad in advance. Keep the dressing and the pumpkin separate and mix everything together just before serving the salad.

Can I eat this Thai winter salad as a meal salad?

Yes, this salad is filling enough to be eaten as a meal salad. You can also serve it with some roasted chicken, tofu, or tempeh.

Thai winter salad

Name: Thai winter salad
Cook time: 20 min
Total time: 20 min
Yield: 2P
Ingredients: ¼ Red cabbage; ¼ pointed cabbage; 2 pieces of endive; 3 chili peppers; ¼ butternut squash; 1 bunch of coriander, roughly chopped; 0.5 bunch of mint, roughly chopped; 2 tbsp sesame oil; Juice of 2 limes; 1 tbsp agave; Peanut butter sauce:; 2 tbsp peanut butter; 2 tbsp fish sauce; 2 tbsp rice vinegar; 1 clove of garlic; 1 tbsp sesame seeds

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20min

•

Easy

A delicious, Eastern salad with all our winter vegetables, topped with a Thai peanut sauce, nice and spicy and crunchy. Discover the recipe!

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Ingredients

What do you need?

Quantity: 2P

¼ Red cabbage
¼ pointed cabbage
2 pieces of endive
3 chili peppers
¼ butternut squash
1 bunch of coriander, roughly chopped
0.5 bunch of mint, roughly chopped
2 tbsp sesame oil
Juice of 2 limes
1 tbsp agave

Peanut butter sauce:
2 tbsp peanut butter
2 tbsp fish sauce
2 tbsp rice vinegar
1 clove of garlic
1 tbsp sesame seeds

Preparation method

How do you make this?

Take your largest bowl or dish to mix well.

Chop all the vegetables finely, chop the herbs, put them in a bowl and squeeze the limes over them, add sesame oil and agave and mix for the first time.

Mix all the ingredients for the sauce together in a jar, shake them together and pour over the salad, mix well.

Finish off with chopped peanuts and some fresh herbs.

Tips

Also think of kohlrabi, white cabbage, parsnip, Jerusalem artichoke ... everything that is crispy is nice and raw with this sauce. You can also serve fried scampi.