Asian Crispy Vegetable Salad with Coconut
4 servings
10 minutes
Crispy vegetable salad with coconut in Asian style is a vibrant blend of freshness and exotic flavors. Inspired by Chinese culinary traditions, it harmoniously combines crunchy vegetables, aromatic herbs, and a spicy dressing. The delicate sweetness of carrots and bell peppers is complemented by the freshness of cilantro and mint, while roasted peanuts add textural depth. Coconut flakes add a tropical note, making the salad's flavor rich and unusual. The dressing made from peanut butter, soy sauce, and lime unites all components into a single symphony of flavors – spicy, sweetish, and slightly tangy. This salad is perfect as a light standalone dish or as a side to main Asian dishes, refreshing and filling the meal with new impressions.
1
Thinly slice the peas, carrots, and red bell pepper.
- Snap peas: 1 glass
- Carrot: 1 piece
- Red sweet pepper: 1 piece
2
In a bowl, mix peas, sprouts, carrots, red pepper, cilantro, mint, chopped green onion, coconut, and peanuts.
- Snap peas: 1 glass
- Bean sprouts: 1 glass
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Chopped cilantro (coriander leaf): 4 tablespoons
- Chopped mint leaves: 1 tablespoon
- Green onion tops (scallion greens): 2 pieces
- Unsweetened desiccated coconut: 4 tablespoons
- Roasted peanuts: 120 g
3
In a small bowl, mix peanut butter, soy sauce, brown sugar, sesame oil, chili sauce, lime juice, and grated lime zest.
- Peanut butter: 1 tablespoon
- Soy sauce: 1 tablespoon
- Brown sugar: 1 tablespoon
- Sesame oil: 1 teaspoon
- Chili sauce: 1 teaspoon
- Lime: 1 piece
4
Sprinkle the salad with dressing and gently mix.
- Soy sauce: 1 tablespoon
