Rainbow Thai Salad | Plant Jammer
Rainbow Thai Salad
Emma
A delicious dressing is just as important as the tasty vegetables!
People: 2
40 min

Ingredients

2 tbsp
Apple Cider Vinegar
12 leaf
Basil
80 grams
Brussels Sprouts
1.5
Carrot
2 tsp
Cayenne Pepper
220 grams
Chickpeas
4 Clove
Garlic
2 tbsp
Olive Oil
70 grams
Peanut Butter
50 grams
Peanuts
1
Red Bell Pepper
100 grams
Red Cabbage
1
Red Onion

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Prep

  1. Peel and cut your carrot. All ingredients should have a similar size and shape.
  2. Wash and cut your brussels sprouts, red bell pepper and red cabbage so that they all have a similar size and shape.
  3. Finely chop your basil, garlic and red onion.

Heating Steps

  1. Heat olive oil in a pan, add Brussels Sprouts and fry for 30 minutes.
  2. Toast peanuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Building A Salad

  1. Mix brussels sprouts, carrot, chickpeas, red bell pepper, red cabbage and red onion together in a bowl.
  2. Mix apple cider vinegar, basil, cayenne pepper, garlic, olive oil and peanut butter together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Peanuts on top.