Thai inspired Cabbage-Peanut Salad | GF & Vegan Salads

Wishing all my readers a merry Xmas and Happy holidays ????????

Its Xmas and I haven't posted a single cookie / Xmas-approved post all this month. Have been travelling and busy with family / friends who are visiting us. Its  been non stop activities at the kids' school so they are keeping me busy.  

After yesterday's Low cal Cabbage Pakora, its time to cook with Cabbage - the chosen ingredient for the week. After the heavy food post the Xmas party, this is one salad thats sure to soothe your palate while filling you up with fibre and low carb calorie food. So, while I used what I had on hand, you can really go wild with any other ingredient that you fancy !

So, here's presenting a Zero cook, Low cal + Low carb Thai Inspired Cabbage-Peanut Salad. Ideal for that brunch or for those living alone in hostels / dorm or even for those lazy evenings when you can munch on a BIG bowl of this eat-as-much-as-you-like salad while surfing the net or binge watching those late night shows.

Prep time : 10 min, standing time : 30 mins (opt.); spice level : medium - high

Vegan & Gluten free Thai inspired Cabbage-Peanut Salad

Ingredients (serves 2 adults) 

{1 cup= 220 ml}

• Finely Shredded Cabbage - 1.5 cups
• Sliced bell peppers - ¼ cup
• Sweet corn - a handful - optional
• Sprouted Moong (whole green gram) - ¼ cup (or pretty much any other sprouts)
• Roasted deskinned halved peanuts - salted or unsalted - ¼ cup
• Deseeded and diced tomatoes - ¼ cup

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Dressing

• Hot Red Chilly Sauce - 1 TBSP
• White Pepper Powder - ½ tsp
• Sesame Oil - 1 TBSP
• Brown sugar - ½ teaspoon (opt. but recommended)
• Salt - to taste
• Lemon juice - 1 TBSP
• Tabasco sauce - ¼ tsp
• Olive Oil - 2 tsp

Method:

1. Whisk all the ingredients for the dressing well, chill ahead for 30 mins
2. Similarly mix all ingredients for the salad except peanuts and chill for 30 mins
3. Just before serving, add the dressing to the salad, mix well, top with roasted peanuts and serve immediately. 

Sending this to BM # 71 under "One Ingredient - three dishes" Theme

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