Thai-Inspired Salad Jar with Jura Mountains Honey, Ginger, and Peanut Dressing
Réalisée par Free The Pickle for Les Compagnons du Miel
- 👥 pour 3 jars
- ⏱ temps de préparation : 15 min
- 🔥 temps de cuisson : 5 min
- ★ difficulté : 1/3
Ingrédients
For 3 salad jars:
For the salad:
70g rice vermicelli noodles (uncooked weight)
1 handful raw unsalted peanuts
2 carrots
½ cucumber
1 red bell pepper
2 green onions (scallions)
100g bean sprouts
1 bunch fresh cilantro (coriander)
1 handful edible pansies
For the dressing:
2 tbsp amber honey (such as Jura Mountains Honey)
1 tsp fresh grated ginger
1 tbsp peanut butter
2 tbsp sesame oil
1 tbsp lime juice
2 tbsp soy sauce
LA RECETTE
For the salad:
1. Cook the rice vermicelli according to package instructions. Drain and rinse under cold water to stop the cooking, then set aside.
2. Coarsely chop the peanuts and toast them in a dry skillet over medium-high heat for a few minutes until lightly golden. Set aside to cool.
3. Prepare the vegetables: grate the carrots, finely slice the cucumber half and red bell pepper into thin strips, and thinly slice the green onions (both white and green parts). Chop the fresh cilantro.
4. Layer the prepared ingredients evenly among 3 glass jars, tucking in a few edible pansies along the glass sides for garnish.
For the dressing:
5. In a small bowl, whisk together the amber honey, grated ginger, peanut butter, sesame oil, lime juice, and soy sauce until smooth. Taste and adjust seasoning if needed.
Pour the dressing over the salads just before serving, or keep it at the bottom of the jars!
