RECIPE OF THE WEEK

Veggie Summer Pad Thai Rice Salad

Köstliches Asia Gericht

Ingredients

Shan'shi ingredients

Additional ingredients

  • 350g basmati rice
  • 150 g red cabbage {freshly cut}
  • 2 carrots
  • 2 – 3 spring onions | alternatively ¼ leek
  • ½ bunch of radishes
  • 1-2 cloves of garlic
  • 1 yellow pepper
  • 1 red pepper
  • 150 g red cabbage {freshly cut}
  • Salt pepper
  • ½ bunch cilantro {freshly chopped}
  • 50g peanut butter
  • 75 ml Kokosmilch
  • juice ½ lime
  • Optional: ¼ lime {for the extra sour kick}
  • Sesame & Quinoa Pops

preparation

  • Cook the rice according to package instructions, then optionally allow to cool and set aside.
  • wash vegetables. Clean and chop the red cabbage. Peel, grate or very finely chop the carrots. Finely chop the spring onions or alternatively the leek. Clean radishes and chop very finely. Peel and finely dice the garlic. Wash the peppers, clean and cut into fine strips. Place the rice and chopped vegetables in a large bowl along with the bean sprouts. Season with Salt and pepper. Set aside half of the coriander. Chop the remaining coriander and add to the vegetable/rice mixture.
  • For the dressing: Put all the ingredients in a bowl. Froth until creamy with a hand blender. Season with some chopped chili if you like. Pour the dressing over the salad and mix well.
  • Serve the Veggie Summer Pad Thai Rice Salad garnished with sesame and quinoa pops, optionally a slice of lime and freshly chopped coriander.
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