Usuba
Thai Cilantro and Peanut Salad
Vibrant vegetable salad with aromatic cilantro, crunchy peanuts and mushrooms. Marinated in a spicy dressing made from ginger, garlic and oils, served with a coconut sauce based on lemongrass and galangal. The dish combines the freshness of greens with the rich flavor of oriental spices.
- Total
- 35 min
- Standard serving
- 153.5 g
Ingredients
Total 18- Cilantro
2.513 g≈ 2.5 tbsp - Chili pepper
2.5 g≈ 1/4 pcs - Grated ginger
3.938 g≈ 3/4 tsp - Garlic
0.75 g≈ 1/4 clove - Olive oil
7.5 ml≈ 1.5 tsp - Sesame oil
7.5 ml≈ 1.5 tsp - Lemon
12.5 g≈ 1/4 pcs - Ground red pepper
2.5 g≈ 1/2 pcs - Green onion
10 g≈ 1 pcs - Peanut
42.5 g≈ 4.5 tbsp - Portobello mushroom
1.5 pcs - Lime
10.5 g≈ 1/4 pcs - Coconut meat
25 g - Galangal
0.25 pcs - Lemongrass
0.25 pcs - Lettuce
to taste - Napa cabbage
to taste - Coconut milk
25 ml≈ 1.5 tbsp
Instructions
- 1
Step 1
Mix in a bowl chopped cilantro, grated ginger, finely minced garlic, chili, olive and sesame oil, lemon juice.
- 2
Step 2
Add diced red peppers, green onions, chopped peanuts, and diced portobello mushrooms.
- 3
Step 3
Mix thoroughly, cover and let marinate for 24 hours.
- 4
Step 4
Squeeze the juice from lemongrass, galangal, and lime.
- 5
Step 5
Mix the resulting juice with coconut pulp and coconut milk in a blender until you achieve a smooth sauce.
- 6
Step 6
Place Chinese cabbage on a plate, then spread the salad on top with a spoon.
- 7
Step 7
Chop the lettuce into strips and arrange on the salad.
- 8
Step 8
Drizzle with coconut sauce and garnish with lemon and lime zest.
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