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Peanut butter
Thai salad with raw vegetables
Recipe
Serves 2:
100 g rice vermicelli
1 avocado
Coriander
100 g arugula
200 g red cabbage
2 carrots
1 cucumber
50 g peanuts
Mint
2 tablespoons creamy peanut butter
2 tablespoons lemon juice
3 tablespoons sunflower oil
juice of one orange
1 tablespoon honey
1 tablespoon cider vinegar
salt and pepper
Prepare the vinaigrette: Squeeze the juice from the orange and lemon, then pour into a medium-sized bowl.
Add the peanut butter, honey and cider vinegar to the bowl and mix.
Add the sunflower oil a little at a time, whisking constantly to emulsify the dressing. Set aside.
For the salad, cook the vermicelli as indicated on the packet and leave to cool.
At the same time, dice the avocado, slice the red cabbage, dice the cucumber and grate the carrots.
Mix the noodles with the vegetables.
Add the chopped coriander and mint, followed by the vinaigrette and a sprinkling of crushed peanuts.
Enjoy!
Menguy's little extra: For a touch of crunch in your recipe, use our Crunchy peanut butter!
