The trick to a perfect, crispy Thai-Med Salad ready in just 5 minutes!
Summer calls for fresh, colorful dishes that will surprise the palate from the first bite.
- Red pepper 1
- Yellow pepper 1
- Roasted peanuts 60 g
- Lime juice only 1
- Ginger root about 3 cm 1
- Extra virgin olive oil (EVO) 1 tablespoon
- Fresh coriander or fresh parsley 1 bunch
- Sale
- Wash the peppers thoroughly under running water and dry them thoroughly. Cut them in half and carefully remove the stem, seeds, and white membranes inside to ensure maximum digestibility. Cut the peppers into strips and then dice them into small, even-sized cubes. Transfer everything to a large bowl.
- In a small bowl, finely grate the fresh ginger. Add the lime juice, olive oil, and a pinch of fine salt. Whisk vigorously with a fork until well-combined and smooth.
- Finely chop the fresh cilantro (or parsley, if you prefer a milder flavor). Coarsely chop the salted peanuts for a super-crunchy peanut crumb.
- Pour the lime and ginger emulsion over the diced peppers. Add the chopped cilantro and mix thoroughly to evenly distribute all the flavors. Just before serving, garnish with the salted peanuts: this way, it will retain all its irresistible crunch!
Today I'll take you on a journey of vibrant flavors as I prepare a Thai salad with peppers, toasted peanuts, and a hint of lime.
These vegetables are the true and undisputed stars of the summer. We often love them soft and cooked, perhaps transformed into delicious, light, and quick stuffed peppers.
Or, for a more filling dinner to share, we can stuff them with great classics like tuna-stuffed peppers.
However, enjoyed strictly raw and cut into tiny cubes, they make a quick and incredibly crunchy summer side dish.
If you're concerned about the digestibility of the peel, you can always consult our handy guide on the 5 ways to peel peppers before slicing them.
The secret of this dish lies in the pungent emulsion of fresh ginger that envelops the vegetables, immediately recalling the magical atmosphere and aromas of a traditional Pad Thai.
A triumph of textures that makes it the perfect summer fusion salad to pair with your barbecues on the terrace.
And if you stock up at the market and have some left over, remember that you can always roast them to make a delicious roasted pepper and robiola pâté to spread on crostini.
Prepare the cutting board and sharpen the knife well, let's get right to composing this exotic marvel!
Doses & Ingredients
- Very low difficulty
- Low cost
- Food availability very easy
- Sale q.b.
- Bowls / Knife / Fine grater / Citrus press / Cutting board.
