Thai salad

True confession time: I love peanut sauce. As in, really love it. If someone offered me a peanut sauce IV, I would gladly accept. Ironically, I hate peanuts. Yeah, I don't know.

Anyways, given my love of peanut sauce and the current lack of a peanut sauce IV, I'm always searching for vehicles for peanut sauce.

And thus this simple Thai salad was born. It makes a great side dish for any type of satay, or to Tandoori Sliders, and is awesome in a pita with falafel as well.


Thai Salad

1 English cucumber, cut into straws
1 carrot, cut into straws
1 red bell pepper, thinly sliced
1 Thai red chili pepper, thinly sliced
bean sprouts
1 tbs cilantro

1 tbs sesame oil
1 tbs white wine vinegar
1 tbs soy sauce
1 tsp roasted red chili paste

Mix sesame oil, vinegar, soy sauce and chili paste in a bowl and add salt and pepper to taste. Add sliced vegetables and toss to mix. Cover and refrigerate for at least one hour to allow flavors to blend. Serve chilled with your favorite peanut sauce. (I like House of Tsang's Bangkok Padang Peanut Sauce)

I could not stop eating this. It disappeared in less than 24 hours. Just to warn y'all.