A few bulbs of red radish, sliced lengthwise and then into half-moon discs
1 cup thinly sliced purple cabbage
4 stalks green onions (greens only), chopped
1 handful coriander, coarsely chopped
INSTRUCTIONS
Preheat the oven to 175°C. Toast the peanuts on a baking sheet, tossing halfway through until golden-brown, about 8 minutes total. They're done when they appear a shade darker and smell toasty. Note: Different types of ovens work at varying intensities, so it’s best to keep a close watch on the peanuts as they burn rather quickly. You can even toast them on a dry pan on the stove, but don’t skip this step!
Let the peanuts cool down and set aside. Crush a handful of them using a mortar and pestle and reserve it for later to use as a garnish.
Transfer the peanuts, ginger, garlic, soy sauce, sesame oil, 3 tablespoons of the lime juice and a pinch of the crushed red chilli, with a a few tablespoons of hot water to a blender and process until it forms a paste. Loosen with more water if required, and blend again. The dressing should be smooth and creamy. Taste to adjust seasoning - add salt if required, more lime juice for zing, or chilli for heat.
Cook rice noodles according to packaging directions. Rinse under water, drain, and transfer to a medium bowl. Season with a pinch of salt and a tablespoon or two of the lime juice.
Toss the cucumber, carrot, radish, purple cabbage, green onions, and coriander with some salt and remainder of the lime juice in a medium sized mixing bowl.
Assemble the salad by spreading a scoop of the dressing at the bottom of individual bowls. Top with rice noodles and the salad veggies. Sprinkle some crushed peanuts to serve. Alternatively, mix everything together in a large salad bowl and serve with extra dressing alongside.
*Note:
If you’re allergic to peanuts, you can substitute them for other soft nuts like cashews, pistachios, or macadamia nuts. Substitute soy sauce with tamari if gluten-free.
Recipe by Sprig & Vine at http://sprigandvine.in/gado-gado-salad/