Thai Ginger Salad

Dietician Amit Shah


  • cabbage 100g (use red, white or a mixture), shredded
  • carrot 50g, grated
  • cucumber 1/2, halved lengthways, seeds removed and thinly sliced
  • Tofu – 50 Gms – Sliced and grilled/Pan Fried
  • onion 1/2, thinly sliced
  • coriander a handful, chopped, plus extra to serve
  • chopped peanuts to serve


  • crunchy peanut butter 30g
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • lime 1, 1 tbsp juiced to make
  • 1 tbsp soy sauce
  • ginger 2cm piece, thinly sliced


  • To make the dressing, whizz together all the ingredients in a food processor or blender until smooth.
  • Combine all the salad ingredients, except the peanuts, in a salad bowl, pour over the dressing and mix well. Garnish with the peanuts and more coriander to serve.