Thai Peanut Salad Recipe | The Filmy Kitchen | Ft. Adinath Kothare & Amruta Khanvilkar | Varun

Описание: Thai Salad Recipe | How To Chop Vegetables for Salad | How To Make Salad | Salad Dressing Recipe | How To Make Salad with Vegetables and Peanuts | How to Make Peanut Dressing for Salad | Salad Dressing Recipes | Spicy Thai Salad Dressing | Salad Recipe for Vegetarian | High Protein Salad Vegetarian Indian | Thai Style Vegetable Recipes | Thai Vegetables Stir Fry Recipe | Healthy Salad | Starter Recipes For Party | Rajshri Food

Learn how to make Thai Peanut Salad at home with our Chef Varun Inamdar

Thai Peanut Salad Ingredients:
Surprise Surprise!

Introduction

How To Cut Vegetables For The Salad

How To Make Dressing For The Peanut Salad
1/4 cup Garlic Cloves (deskinned)
3-4 tbsp Jaggery
8-10 Bird's Eye Chillies
2 tbsp Coriander Stalks (chopped)
3 tbsp Peanuts (roasted)
1 tbsp Dark Soy Sauce
2-3 tbsp Lemon Juice
Salt (as required)

How To Make Thai Peanut Salad
1/2 cup Cabbage (julienned)
1/4 cup Carrots (julienned)
1/4 cup Raw Mango (julienned)
1/2 cup Peanuts (boiled)

Most Awaited Segment

For Garnishing
Lettuce
Cucumber Slices
Tomato Wedges
Kurdai

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Host: Varun Inamdar
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About Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are often dressed, and typically served at room temperature or chilled, though some can be served warm. Salads that are internationally known as Thai salads, with a few exceptions, fall into four main methods of preparation. A green salad, or green leaf salad, another name for garden salad, is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). If non-greens make up a large portion of the salad it may instead be called a vegetable salad. Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. |

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