Asian Peanut Dressing Salad
This dressing is a great Asian twist on a regular salad. A big bowl for lunch is more than sufficient, loaded up with more veggies if you wish.
My days in Singapore got me addicted to Asian flavours in just about everything. Comfort food for me is anything Asian, spicy and wholesome. Boarding school taught me how to improvise on tastes, flavours and making boring food edible. Being a vegetarian, very few dishes were made appealing enough – we succumbed to walking down to the HDBs to have a greasy portion of fried rice and iced tea. But it was definitely not too kind on the waistline!
Here, I show you a very simple dressing influenced by Asian flavours and is far healthier than the readymade ones.
This peanut dressing is incredibly easy to assemble, and can be made beforehand and stored for a few days in an airtight container in the fridge.
- 1 cup lettuce, chopped
- 2 tomatoes, chopped into medium pieces
- ½ cucumber, chopped into medium pieces
- ½ onion, chopped into medium pieces
- ½ cup boiled corn
- 2 tbsp mixed seeds (sesame, pumpkin, flaxseeds)
- 1 tbsp peanuts, roasted
- 2 tbsp peanut butter
- ¼ cup coconut water
- ½ packet of Dominos chilli flakes
- 1 tbsp dried basil
- 2 tsp soya sauce (optional)
- 2 cloves of garlic, minced (optional)
- Combine all the salad ingredients together.
- Whisk the peanut butter and coconut water together until smooth. Add more peanut butter or coconut water depending on what consistency you personally like.
- Then stir in the basil and chilli flakes.
- Pour the dressing into the salad before serving.