I've used peanuts before in a dry powdered form; but never have I used it as a paste. Though I have tasted peanut chutney and raita made of chutney, which is mostly coconut and mint based, common in South India; but never have I thought of using it in a salad.
There are no restrictions on what kind of veggies you would like to use...go ahead and use anything that you like or prefer.
2 cups of finely chopped Purple cabbage
1 cup of finely chopped red pepper
1 cup boiled of sweet potato, cut into pieces(optional)
1 cup boiled sweet corn
4-5 stems boiled asparagus, chopped into big pieces
1/2 fresh mint leaves
for the dressing
4tbs roasted peanuts (with or without skin)
1tbs soy sauce
1tbs sesame oil
1tsp chilli flakes
1tbs red wine vinegar
salt to taste
Blend all the ingredients for the dressing in a blender into a fine paste. Take all the veggies in a bowl and mix with the prepared dressing. Keep some dressing aside to use while serving. Serve cold or at room temperature, topped with the remaining dressing. Serves 2.
My tastebuds: I liked the crunchiness and the nice saucy mixture to the salad. Although, a rare combination which was never tried or tasted by me.
This is my submission to this week's Souper Sundays hosted by Kahakai Kitchen and to Heart n Soul, hosted by Girlichef.