This post is a part of Culinary hoppers blog hop for the month of April. The theme being Salads, proved to be both easy and difficult. Easy to prepare and post but difficult to choose. Anyway, I have chosen Peanut salad made 3-ways and the recipe is my own. I have also decided to make Carrot Cucumber Slaw with Apple Cider Vinaigrette and the recipe is one of my kitchen experiments too. To start off with the reason of my choice of these two salads, peanuts are my family favorite. The most favorite is cooked peanut chat and I planned to improvise on that dish to this delicious and healthy salad.
3-way peanut salad has three types of peanuts; Cooked, sprouted and roasted accompanied by grated carrot that compliments all three types of peanuts. Since this is a salad post, I want to introduce you all to these amazing health benefits of Peanuts eaten raw, cooked, sprouted or roasted. Peanuts are rich in monounsaturated fat content and feature an array of nutrients like vitamin E, niacin, folate, protein and manganese. Regular consumption promotes heart health.
Peanuts are also listed as one of the World's healthiest foods. They are rich in Antioxidants, folic acid, phytic acid and resveratrol which has anti-cancer effects. With so many health benefits, there are also few concerns. A lot of people are allergic to peanuts and it is important to realize that the reactions differ from person to person. Also, if you check the nutritional value of this salad, you will see that the nutrition you can get is great. The only thing to plan is the peanut sprout for which you have to soak peanuts a day before. Since the salad tastes great , I have decided to make it regularly. Hope you find it tasty too.
|Nutritional Information (Approx) (per serving)|
|Ingredients (Makes 6 servings)|
|Coriander leaves chopped||a handful|
|Pepper powder||1/2 teaspoon|
|Lemon juice||of 1 whole lemon|
Wash and soak 2 tablespoons of peanuts overnight. Drain the water and tie them in a wet muslin cloth for about 12 hours or more. The sprouts will appear.
Soak another 2 tablespoons of peanuts for about 3-4 hours. Pressure cook with salt water for 3 whistles.
Drain the salt water and let it cool completely.
Dry roast the remaining 1 tablespoon of peanuts till they turn brown and start popping into halves. Remove from flame and let it cool completely.
Remove the skin from peanuts once they have cooled down completely.
In a bowl, Mix together sprouts, cooked peanuts and carrot. Add Salt, pepper powder, chopped coriander leaves and mix well.
When it's time to serve, add lemon juice and give it a mix. It's important not to add lemon juice before the time to serve since carrot will leave water and soak the whole salad.
In a serving bowl, add the salad, top it up with some roasted peanuts and serve.
* You can add grated/chopped cucumber along with the grated carrots though make sure to drain the cucumber water before adding.
* If you like it a little spicy, you can add some grated green chillies too. Addition of onion and tomato along with green chillies will make this dish a great chaat.
Check out these links for a refreshing journey with wonderful salads prepared by amazing, talented bloggers. Each post is uniquely distinct and dainty for this summer.
Vani's Lebanese tabbouleh salad
Piyali's Grilled vegetable pasta salad
Anu's Roasted sweet potato salad bowl with greek yogurt dressing
Greek Yogurt Dressing With Parsley
Poornima's 3-way Peanuts Salad
Carrot Cucumber Slaw with Apple Cider Vinaigrette
Black Eyed Pea Quinoa Salad in Endive Boats
Fennel Citrus Salad with Minted Strawberries & Kiwi
Jayashree's Watermelon and Cucumber salad
Shubha's Thai Salad with Peanut butter dressing
Swati's Roasted cauliflower chickpea and couscous salad
Shobana's Corn Salad