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Blogger food and wine

Alexandra Coleman - londongrump.com

Food laid out on plates

Recipe Information

Title: Peanut Crunch Salad


Blog: londongrump.com

Cook time: 20 mins

Total time: 25 mins

Serves: 4


For The Dressing:

  • 1/4 cup good peanut butter -
    smooth and crunchy are both fine
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • All the lime juice you can get out
    of one lime if you squeeze really hard
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
    (use gluten free if possible)
  • 2 tablespoons runny honey
  • 1/4 teaspoon crushed chilli flakes
  • 1 teaspoon salt
  • 2 garlic cloves
  • 1-inch square piece fresh ginger, peeled
  • Fresh coriander - to taste

For The Salad:

  • Leaves of your choice. I used a bag of ready mixed beetroot salad from Waitrose, because I'm terribly lazy, but by all means pick your own lettuce, cabbage, rocket etc!
  • 3 Carrots - use your peeler to make them into thin ribbons
  • 1 Cucumber
  • 2 Spring Onions (you can also get ready prepared ones to make it extra quick!)
  • More fresh coriander
  • Handful of peanuts
  • You could also add:
    Meat! Chicken, Tofu, Prawns or any seafood you fancy. Just season and grill it before you're ready to serve.


  1. Roughly chop your garlic and ginger.
  2. Combine all the ingredients for the dressing in the most powerful blender you can get your hands on.
  3. Blend.
  4. The dressing can be made ahead of time - so refrigerate it until you need it if you're not using straight away.
  5. Chop your salad items into any shape you wish. If you want the salad extra crunchy scoop the seeds out of your cucumber, too.
  6. Stick your preferred meat item on the grill, or oven bake. I grilled a chicken breast on this amazing invention called the Optigrill - you just press the chicken button and wait for a beep!
  7. Present the salad beautifully on your plates, then top with meat, sprinkle lovingly with peanuts and a drizzle of the dressing.
  8. Pour yourself a large glass of Astrolabe Awatere Sauvignon Blanc, sit back and... enjoy!

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