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malay coconut peanut veggie salad

Zermatter3 avatar
Recipe by
Caroline Mgawe
@Zermatter3
Zermatt, Wallis

Whenever I feel like having a holiday from the mostly sturdy local dishes here in the Swiss mountains, I make this salad for lunch on a sunny day to get in a tropical mood! Also works well with left-over boneless chicken.

yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Pan Fry

Ingredients For malay coconut peanut veggie salad

  • 1/4 c
    coconut milk
  • 1/4 c
    peanut butter
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
    honey
  • 1 Tbsp
    lemon juice
  • 1
    red pepper, cubes
  • 1
    yellow pepper, cubes
  • 1
    carrot, grated
  • 1 c
    rice or quinoa (cooked)
  • 1 tsp
    finely cut chillies or hot sauce (optional)
  • 1 clove
    garlic (optional)
  • 1 tsp
    nam pla (thai fish sauce) (optional)
  • 2 c
    shrimp or boneless chicken

How To Make malay coconut peanut veggie salad

  • 1
    Make the Coconut Peanut Sauce. Whisk together the first 5 ingredients (until lemon juice; plus the nam pla if you use it). Taste and add more lime juice or honey if necessary.
  • 2
    If using fish, cut in bite-sized slices or pieces.
  • 3
    Pan-fry the pepper cubes and shrimp or fish (plus garlic/chillies if you use them) on medium heat in your choice of oil. 5 minutes is really enough!
  • 4
    Layer coconut peanut sauce, shrimp, rice or quinoa, peppers carrots and cilantro in a large glass bowl. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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