Thai Salad with Peanut Butter Sauce

Thai salad with peanut butter sauce - a healthy salad with colorful raw vegetables served with the best peanut sauce and pan-fryed turmeric tofu.

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Servings: 2

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients for the salad:

• Half a small white cabbage

• Half a small red cabbage

• 1 large grated carrot

• 1 block of tofu - 300g

• 2 tablespoons roasted peanuts

• 1 tablespoon turmeric or curcuma

• Oil

• 2 spring onions

• Sesame seeds

Ingredients for peanut sauce:

• 2 tablespoons of peanut butter

• Juice of half a lemon

• 3 tablespoons of water

• 1 tablespoon honey or maple syrup

• Half a spoonful of sweet chili sauce or sriracha (optional)

• 1 tablespoon soy sauce

• 1/2 tablespoon oil

• Pepper, salt - to taste

Method:

1. Start by slicing the cabbage quite thinly. I used 2 types of cabbage for color, but you can use just one type of it. Grate the carrot through the large grater and place all veggie in a bowl.

2. Cut the tofu into cubes, cover it with turmeric, and pan fry it with a little oil, for about 10 minutes , until it becomes crispy on all sides.

3. Put all the ingredients for the sauce in a small bowl, mix it well until all the ingredients are incorporated, and it becomes creamy. If the consistency is too thick, you can add more water.

4. It's time to prepare the salad, mix the veggies, crispy tofu, the sauce, peanuts, spring onions, and sesame seeds.

5. I recommend adding enough dressing to cover the entire salad for a full experience.

6. Enjoy!