Thai Salad By Buddhist Chef

Requirements 

• 1 tablespoon vegetable oil 
• 1 teaspoon minced garlic 
• 1 teaspoon minced ginger 
• 1 teaspoon chili paste 
• 1 tablespoon soy sauce 
• 1 tablespoon maple syrup 
• 1 teaspoon rice vinegar 
• 1/4 cup peanut butter 
• 1/2 cup coconut milk 
• 3 cups (750ml) shredded carrots 
• 3 cups (750ml) bean sprouts 
• 2 green onions, chopped 
• 1/2 cup (60ml) of coriander 
• 1/2 cup (60ml) with crushed peanuts 

Guidelines 

1 In a skillet, heat oil over medium¬ high heat. Add garlic and ginger. Sauté 2 minutes. 2 Add chili paste, soy sauce, maple syrup, rice vinegar and peanut butter. Mix well. 3 Stir in the coconut milk. 4 Remove from the heat and let cool down. 5 Pour the sauce into a bowl. Add grated carrots, bean sprouts, chopped green onions, coriander and crushed peanuts. 6 Mix well and serve.

Recipe by Buddhist Chef