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.