Servings: 4 · Prep Time: 15 mins · Cooking Time: 0 mins
Total Time: 15 mins
Sides | Quick | Lunch
This easy Thai-flavoured salad is loaded with veggies and topped with the best homemade peanut sauce.
- Purple cabbage (2 cups)
- Sugar snap peas (1 cup, sliced)
- Red pepper (1/2, sliced)
- Parsley (1/4 cup)
- Buckwheat (100g)
- Spring onions (1/4 cup, sliced)
- Roasted peanuts (45g, for topping)
- Peanut Sauce (See our recipe)
- Lemon (1, cut into wedges to serve)
Cook the buckwheat according to the directions on the packaging. I use 500ml per 100g and cook for 30 minutes.
In a large bowl, combine the cabbage, sugar snap peas, pepper, parsley and spring onion together and mix. Add the cooked and cooled buckwheat (you may need to fluff it up with a fork) along with the peanut sauce and mix everything together once again.
Taste the salad and if needed and add a little salt. Divide the Thai salad into bowls and top with crushed peanuts and a wedge of lemon to serve.
Buckwheat salad 2.jpg