Qukes Crunch Salad with Peanut Lime Dressing

Total time: 28 mins

Serves 4

Ingredients

• 250g Qukes baby cucumbers, halved lengthways
• 2 carrots, peeled, shredded
• 1 cos heart lettuce, shredded
• 4 spring onions, cut into thin 5cm lengths
• 4 red radishes, thinly sliced into rounds
• 1/3 cup flaked coconut, lightly toasted
• 80g roasted salted peanuts, coarsely chopped
• 1 cup coriander
• Chilli oil, optional

Peanut Lime Dressing:

• 1 tbsp peanut oil
• 1 shallot, thinly sliced
• 1 garlic clove, thinly sliced
• 1 tsp dried chilli flakes
• 2/3 cup roasted salted peanuts
• 125ml coconut cream
• 3 tsp tamari
• 1 tbsp brown sugar
• 2 limes, juiced

Method

1. For dressing, place the peanut oil, shallot and garlic in a medium saucepan over medium heat. Cook, stirring for 3 minutes or until softened. Add the chilli flakes and peanuts. Cook, stirring for 2 minutes. Remove from the heat. Cool for 5 minutes and then spoon into a food processor.
2. Add the remaining ingredients for the dressing and process until well combined. Season to taste. If the dressing is too thick (as consistency of coconut cream can vary) add a little warm water to adjust to your liking.
3. Arrange the Qukes baby cucumbers, cut side up on a large serving platter. Drizzle over a little dressing.
4. Combine the carrot, lettuce, green onions and radish and spoon over the Qukes. Drizzle over a little more dressing. Top with flaked coconut, peanuts and coriander. Drizzle over the chilli oil if using. Serve with the remaining dressing.