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Prepare sweet potato greens, use leaves and boil.
Provide kale, separate leaves from ribs then boiled.
You need cucumber, halved and thinly sliced in rounds.
You need cabbage, finely sliced.
Provide potatoes, peeled and cut into chunks and fried.
Provide cassava crackers.
Use round eggplants, cut into pieces.
You need to prepare fried tofu, cut into cubes.
Use fried tempeh, cut into cubs.
Use eggs, boiled.
Use SAUCE.
You need to prepare peanuts, fried/roasted.
Use salt.
You need to prepare fine sugar.
Prepare curly red chili.
You need red chili (bird's eye).
Prepare toasted ebi (small shrimp).
Provide hot water.
Prepare vinegar.

Using a slotted spoon, transfer vegetables to a bowl of ice water until chilled; drain, spread on paper towels to dry, and transfer to a large platter. A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is.

SAUCE : Mix peanuts, salt, sugar, and chilis. Blend until smooth, add the dried shrimp..
Pour hot water and stir well. Add vinegar and stir..
Place the sweet potato leaves, kale, cucumber, cabbage, potatoes, eggplant, on the base plate..
Add the tofu, tempeh and eggs..
Sprinkle seasoning and sprinkle on top cassava crackers and serve..

Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Irresistibly crunchy Thai salad with creamy peanut dressing will be your new vegetable obsession! Each bite packs a powerhouse of fresh superfoods. This Thai salad screams summer, with the rainbow of colors and tropical mango slices it makes me want to hop on the next flight to Phuket! Crunchy veggies, chicken, peanuts and crispy noodles tossed with a lip smackingly delicious Asian Peanut Salad Dressing.

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