Empowered Thai Peanut Salad

For a while we have been gorging on easy going salads this summer. With the kitchen temperatures going through the roof, we are inclined towards spending as little time in the kitchen as possible. So salads are Greek, Italian and sometimes just "western". We had had enough of those and this time looked "east". A salad based on thai peanut sauce was something we had eaten earlier and wanted to recreate in our kitchen. And to make it a wholesome meals we "empowered" it with some black eyed peas. Why black eyed peas - we just discovered that they are one of the healthiest legumes around.

The result - Wow!

Ingredients (Serves 2)

1 cup red cabbage, finely chopped
1 small onion, chopped in slices
1 carrot, chopped in juliennes
1/2 cup juliennes of bell peppers
1/2 cup boiled black eyed peas
1 tbsp crushed peanuts
  
For the peanut sauce
1 tbsp peanut butter
1 tsp thai red curry paste
1/2 tsp sugar
1 tsp vinegar
2 tbsp water
Salt and white pepper

Method

1. Wash all the veggies and cut in desired shapes.

2. Boil the soaked black eyed peas in salted water and drain to make they dry.

3. For the sauce - Add all the ingredients in a small pan and cook for about 10 minutes on medium flame. Let the sauce completely cool.

4. Toss the veggies in the cooled peanut sauce.

5. Top with black eyed peas and the crushed peanuts.

A wholesome and healthy dinner is ready!