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Recipe

Thai peanut sauce for salads and wraps

The summer hols never last long enough. Soon it’s back to school or work. Sophie Gray sends you on your way with a smile and this tasty lunch option

Dec 31, 2013 1:00pm
  • 10 mins cooking
  • Serves 6
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Ingredients

  • 3 tablespoon crunchy peanut butter
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 pinch dried chilli flakes
  • 1/2 teaspoon ginger, grated
  • 3/4 cup water

Method

Thai peanut sauce for salads and wraps
  • 1
    Place all the ingredients except the water in a small saucepan with a pinch of salt. Gradually add the water, heating and whisking until the sauce is smooth and piping hot. Remove from the heat.
On a salad
  • 2
    Prepare a salad with lots of chopped cucumber, lettuce, grated carrot, beansprouts and peppers. Warm the sauce briefly to make it easier to pour and drizzle on top of the salad just before eating. Add a handful of crushed roasted peanuts to serve, if you like. There is sufficient sauce for 6 servings.
On a wrap
  • 3
    Spread cold peanut sauce onto the wrap, top with salad and shredded chicken, dollop on a little more sauce and roll up. Sufficient for at least 6 wraps or up to 2 cups of shredded chicken

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