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Peanut salad with coconut and cucumber
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Ingredients
Directions
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Roast the peanuts in a dry, hot frying pan and keep separate.
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Halve the cucumber in the length and scrape out the seeds. Cut the flesh into thin slices. Chop the peanuts coarsely.
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Mix the cucumber, spring onions, corn, bean sprouts, coconut and peanuts in a large bowl.
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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.
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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.
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Delicious with noodles or white rice and an omelet or chicken satay.
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Nutrition
505Calories
Sodium0% DV0g
Fat60% DV39g
Protein34% DV17g
Carbs7% DV20g
Fiber0% DV0g
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