Preeti Shridhar
May 31, 20182 min
Jowar (Sorghum) Thai Salad with peanut butter coconut milk dressing.
With the temperature soaring you want to eat very light food. Salads are really a boon at such times.
I generally look for salads that serve as complete meal. So I try to incorporate either Paneer or whole lentils in my salads.
Today I am sharing a very tasty Thai salad which is made with Jasmin rice but I have used jowar ie sorghum instead of jasmine rice. The peanut butter and coconut milk dressing takes it to another level. There is just a whiff of coconut flavor at the end of each bite.
I have used homemade peanut butter but of course you can use a store bought one.
Ideally you should use Sesame oil but I have used light olive oil.
Since I didn't rice vinegar I used red wine vinegar. Use extra vinegar or lemon juice to make it tangier.
In case you dont find coconut milk powder, use 1/4 cup to 1/2 cup of coconut milk depending on how much coconut flavor you want in the salad.
One cup of raw jowar gives almost three cups of cooked jowar. You can freeze the remaining in portion sizes for future use. Trust me it freezes very well.
To use it, thaw completely and then pass it through boiling water.
Ingredients
Jowar 1 cup
Cucumber 1 cup cubed
Bell pepper 1/2 cup cubed
Carrots 1/2 cup shredded
Onion 1 /2 cup coarsely chopped
Mango 1 cup cubed
Red cabbage 1/2 cup shredded
Cilantro 1/4 cup
To toast
Cashew 1/4 cup
Sesame seeds 1 tbsp
Dressing
Peanut butter, 50 gms
Coconut milk powder 1/4 cup
Water 1/4 cup
Redwine vinegar 1 tbsp
Lemon juice 2 tsp
Ginger 2 tsp grated
Garlic 1 tsp crushed
Salt to taste
Pepper pd to taste
Light olive oil 1 tbsp
Water to thin the dressing
Method
Wash and soak jowar for two hours.
Bring 2 cups of water to a boil, add 1/2 tsp of salt and soaked jowar.
Let it simmer. When almost all the water has evaporated check for doneness.
If you feel it needs further cooking add more cup of water and cook till done.
Once done, let it cool completely. Fluff it with a fork and you will get beautiful grains of jowar.
Mix these grains with rest of the vegetables and Cilantro.
Cover it with cling film and keep in the fridge.
Gently roast cashew nuts and Sesame seeds in a pan till aromatic.
Chop the cashew nuts.
To prepare the dressing :
Mix coconut milk powder in warm water.
Blend well so that there are no lumps.
Now add peanut butter, red wine vinegar, oil, ginger, garlic, salt and pepper.
Blend well.
Add little water if you find the dressing too thick
To serve
Pour the dressing over the salad.
Toss well.
Check for seasoning.
Garnish with roasted nuts and seeds.
Serve immediately.