Peanut salad with coconut and cucumber

Name: peanut salad with coconut and cucumber
Total time: 20 min
Yield: 4
Ingredients: 200 gram unsalted peanut; 1 cucumber; 6 spring / forest onion; 150 gram maize; 100 gram bean sprouts; 4 tablespoon coconut grater; 0.5 bush pak choi; 1 teaspoon sambal oelek for the dressing; 2 tablespoon ginger syrup for the dressing; 2 tablespoon sunflower oil for the dressing; 0.5 lime for the dressing

Ingredients

200 gram unsalted peanut
1 cucumber
6 spring / forest onion
150 gram maize
100 gram bean sprouts
4 tablespoon coconut grater

0.5 bush pak choi
1 teaspoon sambal oelek for the dressing
2 tablespoon ginger syrup for the dressing
2 tablespoon sunflower oil for the dressing
0.5 lime for the dressing

Directions

Roast the peanuts in a dry, hot frying pan and keep separate.
Halve the cucumber in the length and scrape out the seeds. Cut the flesh into thin slices. Chop the peanuts coarsely.
Mix the cucumber, spring onions, corn, bean sprouts, coconut and peanuts in a large bowl.
Beat the sambal with the ginger syrup, oil and lime juice and, if necessary, season with salt. Spoon 2/3 of this dressing through the salad and leave for about 30 minutes.
Cut the leaf and the stalk of the bok choy into thin strips and spread over 4 plates. Divide the peanut salad over it and sprinkle with the rest of the dressing.
Delicious with noodles or white rice and an omelet or chicken satay.