I love peanut butter in a psychotic, terrifying kind of way. I’m one of those people that could just dive head first into a jar of a Monday evening and merrily while away a few hours swimming about in it. So when the idea of eating something that tastes even slightly like peanut butter and may also be a tiny bit healthy came to me, I just had to share it.
This crunchy, tangy salad is inspired by Thai flavours and goes perfectly with a nice cold glass of New Zealand Sauvignon – see full details of my preferred choice, Astrolabe Awatere Sauvignon Blanc, at the foot of the recipe, or find out more about wine pairings here.
Peanut Crunch Superfood Salad
Time: 25 minutes
For The Dressing:
- 1/4 cup good peanut butter – smooth and crunchy are both fine
- 2 tablespoons rice vinegar
- 2 tablespoons water
- All the lime juice you can get out of one lime if you squeeze really hard
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce (use gluten free if possible)
- 2 tablespoons runny honey
- 1/4 teaspoon crushed chilli flakes
- 1 teaspoon salt
- 2 garlic cloves
- 1-inch square piece fresh ginger, peeled
- Fresh coriander – to taste
For The Salad:
- Leaves of your choice. I used a bag of ready mixed beetroot salad from Waitrose, because I’m terribly lazy, but by all means pick your own lettuce, cabbage, rocket etc!
- 3 Carrots – use your peeler to make them into thin ribbons
- 1 Cucumber
- 2 Spring Onions (you can also get ready prepared ones to make it extra quick!)
- More fresh coriander
- Handful of peanuts
You could also add:
Meat! Chicken, Tofu, Prawns or any seafood you fancy. Just season and grill it before you’re ready to serve.
1. Roughly chop your garlic and ginger.
2. Combine all the ingredients for the dressing in the most powerful blender you can get your hands on.
4. The dressing can be made ahead of time – so refrigerate it until you need it if you’re not using straight away.
5. Chop your salad items into any shape you wish. If you want the salad extra crunchy scoop the seeds out of your cucumber, too.
6. Stick your preferred meat item on the grill, or oven bake. I grilled a chicken breast on this amazing invention called the Optigrill – you just press the chicken button and wait for a beep!
7. Present the salad beautifully on your plates, then top with meat, sprinkle lovingly with peanuts and a drizzle of the dressing.
8. Pour yourself a large glass of Astrolabe Awatere Sauvignon Blanc, sit back and… enjoy!
Pair It With:
Astrolabe Awatere Sauvignon Blanc Marlborough, New Zealand
Made by the highly regarded winemaker Simon Waghorn, this New Zealand Sauvignon would go perfectly well with many a seafood dish, but this time I was looking for a more unusual pairing – and that’s how the Thai salad idea came about.
I was inspired by a recent trip to Peter Gordon’s Kopapa, where New Zealand wines hold their own against a big, bold menu of fusion dishes, many of which have Asian influences.
This, like most Sauvignons, is an assertive wine, with intense nettle, lime and basil flavours, passion fruit scents and concentrated rich exotic guava and passion fruit flavours. It’s the perfect match for the big flavours of this salad – rich and tangy with a bit of kick!