Ingredients
- Carrot – 1 medium, julienned
- Cucumber – 1, julienned or sliced thin
- Bell peppers – ½ cup, thinly sliced
- Red cabbage – ½ cup, shredded
- Spring onions – 2, chopped
- Cilantro / coriander – 2 tbsp, chopped
- Roasted peanuts – 2 tbsp, chopped
Execution
1. Prepare Veggies
Chop and julienne all vegetables → place in a large bowl.
2. Make Dressing
Mix peanut butter, soy sauce, lime juice, honey, garlic, water, and chili flakes until smooth.
3. Combine
Pour dressing over vegetables → toss gently to coat evenly.
Sprinkle roasted peanuts and cilantro on top.
4. Serve
Serve immediately as a fresh, crunchy, and tangy salad.
Additional tips
Use fresh crunchy veggies for best texture and taste.
Adjust lime juice and honey to balance tanginess and sweetness.
Add tofu, cooked chicken, or shrimp for extra protein.