Cucumber, Tomato and Noodle Salad in Peanut Dressing

by Tarla Dalal

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Added to 9 cookbooks This recipe has been viewed 20953 times

An interesting, ethnic recipe, the peanut and coconut flavours in this combine to give it a pucca oriental touch! wonton wrappers are not easily available in the market. So samosa pattis can be used instead.

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Cucumber, Tomato and Noodle Salad in Peanut Dressing recipe - How to make Cucumber, Tomato and Noodle Salad in Peanut Dressing

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Preparation Time: 10 mins Cooking Time: 5 mins Total Time: 15 mins 2Makes 2 servings
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Ingredients

For The Peanut Dressing
1 tbsp peanut butter
1/4 cup coconut milk
1 tsp sugar
a few drops of tabasco sauce
1/2 tsp freshly crushed black pepper (kalimirch)
salt to taste

Other Ingredients
1 wonton wrapper
oil for deep-frying
1/2 cup boiled noodles , cut into 1" pieces
1 cup iceberg lettuce , torn into pieces
1 cup cucumber slices
3/4 cup tomatoes slices

Method

For the peanut dressing

Combine the peanut butter, coconut milk and sugar together in a small pan and heat over a low flame till smooth while stirring continuously.
Remove from the flame, add the tabasco sauce, pepper and salt and mix well. Keep aside to cool.

How to proceed

Cut the wanton wrappers into small triangles and keep aside.
Heat the oil in a kadhai and deep-fry the wanton wrapper triangles till golden brown. Drain on absorbent paper and keep aside.
Arrange the iceberg lettuce leaves on serving a plate and drizzle the peanut dressing on it.
Arrange the noodles, cucumber and tomato slices over it.
Top with wanton triangles and serve immediately.