Colorful Thai Salad

Name: Colorful Thai Salad
Ingredients: 500 g cauliflower or other seasonal crunchy vegetables; 100 g ripe tomatoes preferably cherry tomatoes, thinly diced; 100 g carrot; 1 small piece of fresh chili pepper or dried chili flakes; 20 g fresh herbs of your choice, such as Nana mint, basil, Thai basil or coriander, finely chopped; juice out of ½ a lemon; 2 Tbsp of soy sauce or Tamari sauce for gluten free option; 1 tsp dates syrup, maple or any other sweetener; 1 tsp sesame oil; 50 g roasted unsalted peanuts or cashews

delikaktus.com

The idea for this salad came up as we missed the warm vibrant flavors of Thailand in the middle of a cold north Italian winter. The recipe here is based mainly

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at delikaktus.com.

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Cooking tools:

Thai peeler
Peeler
Chef's knife
Cutting board
Mixing bowl
Spoon

Ingredients

500 g cauliflower or other seasonal crunchy vegetables
100 g ripe tomatoes preferably cherry tomatoes, thinly diced
100 g carrot
1 small piece of fresh chili pepper or dried chili flakes
20 g fresh herbs of your choice, such as Nana mint, basil, Thai basil or coriander, finely chopped
juice out of ½ a lemon
2 Tbsp of soy sauce or Tamari sauce for gluten free option
1 tsp dates syrup, maple or any other sweetener
1 tsp sesame oil
50 g roasted unsalted peanuts or cashews