Vegetable Peanut Salad

• 2 cucumbers, diced
• 1 bunch snake beans, trimmed and thinly sliced
• 1 cup cabbage, finely shredded
• 250 g bean sprouts, trimmed
• 115 g baby corn, thinly sliced
• 1 bunch Thai basil, picked
• 14 cup vegetable oil (I use much less)
• 13 cup raw peanuts
• 2 garlic cloves, peeled chopped
• 2 green chilies, chopped
• 2 red chilies, chopped
• 1 cm piece ginger, peeled chopped
• 14 teaspoon tamarind paste

1. Combine cucumber, snake beans, cabbage, beansprouts, corn and basil in bowl.
2. Cover with plastic wrap and refrigerate until required.
3. Meanwhile heat oil in wok.
4. Fry peanuts for 1 minute.
5. Transfer to paper towel to drain.
6. Using mortar and pestle, pound garlic, chilli, ginger and 1/2 tsp salt into a paste.
7. Add peanuts.
8. Crush until coarsely ground.
9. Transfer to bowl.
10. Combine tamarind puree with 1/4 cup water.
11. Stir into peanut spice mixture.
12. Toss with the salad ingredients prior to serving.

cucumbers, snake beans, cabbage, bean sprouts, baby corn, basil, vegetable oil, peanuts, garlic, green chilies, red chilies, ginger, tamarind paste

Taken from www.food.com/recipe/vegetable-peanut-salad-144917 (may not work)