Mixed Salad with Peanut and Chili Dressing


serves 6
8 oz (225 g) green cabbage
110 g (4 oz) french bean (green bean)s
8 oz (225 g) potatoes
8 oz (225 g) tinned lotus root
275 g (10 oz) bean curd (tofu)
4 medium eggs, hard boiled (cooked)

for the dressing

8 oz (225 g) peanuts, shelled
2 oz (50 g) tamarind
2 tsp chili powder
1/2 tsp sea salt
1 tbsp tomato ketchup


to make the salad

1. Shred the cabbage. Slice the beans into 2.5cm (lin) lengths.

2. Bring two pans of water to the boil.

3. Put the cabbage in one and cook for 1 minute, drain and run cold water through it.

4. Put the beans into the second pan and cook for 2 minutes, drain and rinse thoroughly with cold water.

5. Cook the potatoes in their skins in salted water until just tender. Drain, skin and dice.

6. Thinly slice the lotus root, dice the bean curd and cut the eggs into halves.

7. Carefully arrange the vegetables, eggs, and bean curd on a very large platter and spoon over a little of the dressing.

8. Serve the remainder of the dressing separately.

to make the dressing

1. Heat the oven to gas mark 4, 350°F (180°C).

2. Spread the peanuts on a baking sheet.

3. Bake in the oven for 10 minutes, remove from oven and allow to cool.

4. Grind roughly in a liquidiser or food processor. Put into a bowl.

5. Put the tamarind in a bowl and pour on 150 ml (5 fl oz) of boiling water.

6. Let it soak for 10 minutes, then rub through a sieve.

7. Mix the tamarind water, chilli powder, salt and ketchup with the peanuts, adding more water if necessary to a make a fairly thick pouring sauce.

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