Ingredients with Measurements:
- 1 bunch of Asiatic pennywort leaves, washed and chopped
- 1/2 cup of cherry tomatoes, halved
- 1/2 cup of sliced cucumber
- 1/4 cup of sliced red onion
- 1/4 cup of chopped roasted peanuts
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 1/4 cup of lime juice
- 2 tablespoons of fish sauce
- 1 tablespoon of honey
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped Asiatic pennywort leaves, cherry tomatoes, sliced cucumber, and sliced red onion.
2. In a separate bowl, whisk together the lime juice, fish sauce, honey, vegetable oil, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss to coat evenly.
4. Add the chopped roasted peanuts, fresh cilantro, and fresh mint to the salad and toss again.
5. Serve the Asiatic pennywort salad immediately, garnished with additional chopped peanuts, cilantro, and mint, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 105
- Fat: 7g
- Carbohydrates: 9g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- If you can't find Asiatic pennywort leaves, you can substitute with watercress or arugula.
- You can use any type of nuts instead of peanuts, such as cashews or almonds.
- If you don't have fish sauce, you can use soy sauce instead.
Variations:
- You can add sliced grilled chicken or shrimp to make this salad a complete meal.
- Substitute the honey with agave nectar or maple syrup to make this salad vegan.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Make sure to wash the Asiatic pennywort leaves thoroughly to remove any dirt or debris.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- If you don't like cilantro or mint, you can omit them or substitute with other herbs like basil or parsley.
Storage instructions:
- This salad is best served immediately, but you can store any leftovers in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is meant to be served cold, so there's no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped peanuts, cilantro, and mint.
Garnishes:
- Chopped peanuts, cilantro, and mint.
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice or noodles.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Store any leftovers in the fridge and consume within 2 days.
Food history:
- Asiatic pennywort is a herb commonly used in Asian cuisine, particularly in Thai and Vietnamese dishes.
Flavor profiles:
- This salad is tangy, sweet, and savory with a fresh herbaceous flavor.
Serving suggestions:
- Serve as a light lunch or as a side dish with grilled meats or seafood.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai
Taste: Refreshing, Tangy, Herby, Savory, Spicy