Home-made peanut butter and fusion salad #raw #vegan

[LOVE TIP] Once you will know the recipe you will never buy peanut butter again. It is so easy, you know exactly what is in there (namely no additive..) and it is sooo good!

Savoury or sweet version? You can customize this butter in a savoury version (here with chili and lemongrass) or sweet version (chocolate, cacao and banana.. tempting?)  . Today I also share with you a fusion salad recipe that will take you straight by the Mekong river…

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Start with grilled peanuts. You can do this by yourself in a pan or in the oven.. Then mix everything for 5 minutes. If you like you butter chunky save some peanuts on the side that you will add at the end

Now you can eat it straight from the jar or use it in salads, especially in gois (the traditional Vietnamese salads).

Recipe of fusion raw zucchini salad, mint and thai basil, spiced peanut butter 

Ingredients (for 4)1 zucchini, mint, thai basil , shiso and/or rau ram , cilantro, 2 tsp of peanut butter (here flavored with chili, garlic and lemongrass), 1 ts of fish sauce, 1/2 lime juice, 1 clove garlic, 3 ss of sugar, 4-6 ss water 

The idea here is to combine some long-lasting mints. Normally I would go with several types of mint : the classical one with shiso that has traces of cumin and rauram , that is somehow metallic and aldehydic. Then I would also add cilantro and thai basil (lightly aniseed ). This salad then becomes really tasty and fresh. I suggest you go at minimum for cilantro and mint. Then lime is also much better than lemon here..

All this freshness calls for soothing and smooth roasted peanut butter.

1. Wash and grate the zucchini. Press in your fngers to retrieve excess of water

2. Prepare the saucec combining fish sauce, sugar, lime juice, water, fresh cut herbs and peanut butter. You should have something onctuous

3. Pour the sauce on the zucchini. Serve, ready! enjoy!

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