Thai Potato Salad Recipe | Kikkoman Corporation

A salad that makes the most of red chili pepper and cilantro.

Cooking time

20 minutes

Calories

113kcal

Sodium

0.2g

Nutrition facts are for one serving.

onion
potato

Ingredients(Servings: 4)

Directions

Prepare the dressing by mincing the red chili peppers and mixing with other (A) ingredients. Since setting aside for some time allows the flavors to blend, prepare the dressing ahead.
Julienne the potatoes into thick sticks, quickly cook in boiling water, place into cold water and then drain in a colander.
Mince the red onion. Cut leaves from the cilantro for garnishing and chop the remaining cilantro into 5 mm (0.2 in.) lengths.
Dry-roast the peanuts in a fry pan, then roughly crush up.
Place (2) and (3) into a bowl and pour on (1) to serve.
Sprinkle (4) and the cilantro for garnishing onto (5).

Cooking Basics

Potatoes - matchstick juliennes

Remove any eyes from the peeled potato, place in water, and cut into rounds of around 3 mm (0.1 in.) width, gradually sliding and stacking the slices. Then thinly cut to widths of around 3 mm (0.1 in.).