No-Cook Boiled Peanut Salad Recipe

Refreshing, tangy, and with just the right touch of sweetness and spiciness - this No-Cook Asian Style Peanut Salad is pure deliciousness (NO-COOK CUCUMBER PINEAPPLE SALAD). In Malaysia, peanuts are a staple. Whether fried, boiled (kacang rebus), or even from a canned, braised or boiled peanuts, used in Malaysian Chinese cooking.

 

That canned variety is especially convenient for salads. Just drain and toss it with chilies, tomatoes, zucchini (or cucumber), and fresh coriander leaves.

A zesty lime, palm sugar, and salt vinaigrette ties everything together, giving this salad a mouthwatering punch. With its flavors also found in Thai cooking, this dish could easily be called a Thai Peanut Salad too.

 

Whatever the name, it makes a great side with rice, pairs beautifully with grilled or roasted dishes, or can stand on its own as clean, wholesome food (NO-COOK CUCUMBER YOGURT SALAD).

 

This recipe is also called No-Cook Braised Peanut Veggie Salad, as shown in the YouTube Shorts video below.

Ingredients for Peanut Salad 

1 small can braised/boiled peanuts - drain off the juice

1 large tomato - seeds removed and cubed

½ zucchini or cucumber - cubed with skin on

3 shallots -diced 

Chillies (per taste) - sliced thinly

A handful of coriander leaves - sliced

 

Dressing (per taste)

Lime juice

Crushed palm sugar

Salt
Mix these ingredients together.

 

How to Make Peanut Salad 

Add all ingredients into a bowl

Pour the dressing over.

Toss and mix.