This is a Thai inspired salad. The dressing is a creamy and spicy peanut sauce which is also an amazing dipping sauce. I serve if often with my Vietnamese Rice paper rolls.
I like to bulk up my salads rather than have just a dish of raw veggies and leaves. Adding any healthy grain makes it filling while also providing the carbs for a balanced meal. Here I had added black rice- if you are not familiar with this grain, its a healthier raw version of regular rice. It has a lovely nutty flavour and texture. You have to soak it for a couple of hours and then boil it in a saucepan or the pressure cooker. However, be careful not to overcook it as it tends to get gluggy.
If you are not keen on black rice or cannot get your hands on some, simply substitute with some brown rice or barley. They work equally well.
Lastly, do add lots of fresh herbs. Play around with a mix of fresh mint, thai basil and coriander. It adds so much freshness and flavour.
What you need-
½ cup purple cabbage
½ cup carrots
½ red bell pepper
1 cup lettuce, thinly sliced
½ cup black rice, cooked ( or more)
¼ cup coriander leaves
Handful of mint leaves
¼ cup peanuts, roasted and crushed roughly
For the dressing:
Putting it together-
For the dressing, whisk all ingredients together and adjust to taste. Add more water If needed. It should be a pourable consistency.
Combine all the veggies and rice in a bowl. Toss with the dressing- use as much needed only.
Top with roasted peanuts and fresh mint.