Vegetable Peanut Salad Recipe

Name: Vegetable Peanut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cucumbers, diced; 1 bunch snake beans, trimmed and thinly sliced; 1 cup cabbage, finely shredded; 250 g bean sprouts, trimmed; 115 g baby corn, thinly sliced; 1 bunch Thai basil, picked; ¼ cup vegetable oil (I use much less); ⅓ cup raw peanuts; 2 garlic cloves, peeled chopped; 2 green chilies, chopped; 2 red chilies, chopped; 1 cm piece ginger, peeled chopped; ¼ teaspoon tamarind paste

Servings: persons

2 cucumbers, diced
1 bunch snake beans, trimmed and thinly sliced
1 cup cabbage, finely shredded
250 g bean sprouts, trimmed
115 g baby corn, thinly sliced
1 bunch Thai basil, picked
¼ cup vegetable oil (I use much less)
⅓ cup raw peanuts
2 garlic cloves, peeled chopped
2 green chilies, chopped
2 red chilies, chopped
1 cm piece ginger, peeled chopped
¼ teaspoon tamarind paste

1
Combine cucumber, snake beans, cabbage, beansprouts, corn and basil in bowl.
2
Cover with plastic wrap and refrigerate until required.
3
Meanwhile heat oil in wok.
4
Fry peanuts for 1 minute.
5
Transfer to paper towel to drain.
6
Using mortar and pestle, pound garlic, chilli, ginger and 1/2 tsp salt into a paste.
7
Add peanuts.
8
Crush until coarsely ground.
9
Transfer to bowl.
10
Combine tamarind puree with 1/4 cup water.
11
Stir into peanut spice mixture.
12
Toss with the salad ingredients prior to serving.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cucumbers, diced, 1 bunch snake beans, trimmed and thinly sliced, 1 cup cabbage, finely shredded, 250 g bean sprouts, trimmed, and more.

Yes, Vegetable Peanut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Peanut Salad

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