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Crunchy Thai salad recipe
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58 ratings
Thai salads are known to play with the palate by making use of a broad range of flavour profiles. The crunch of fresh shredded veg meets a melding of sweet, salty, spicy flavours with the addition of a sesame oil, fish sauce, lime and chilli dressing. A final flourish of fresh herbs lifts the dish - a must-make in the summer months. This crunchy, veggie side is a great option to serve with steamed fish or BBQ meat skewers. See method
Ingredients
- 1tbsp groundnut oil
- 1tsp sesame oil
- ½tsp soft brown sugar
- 1tsp fish sauce
- 1 cucumber, deseeded and cut into matchsticks
- rind and juice of 1 lime
- 2 carrots, peeled and cut into matchsticks
- 150g beansprouts, blanched
- 125g mangetout, shredded
- 100g baby corn, chopped
- 1 red chilli, deseeded and finely sliced
- 2tbsp chopped coriander
- 2tbsp chopped mint
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
725kj
174kcal
9%
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Fat
11g
15%
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Saturates
2g
10%
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Sugars
8g
9%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 9.8g
Protein 7.1g
Fibre 5.2g
Method
- Whisk together the sunflower oil, sesame oil, brown sugar, fish sauce and lime juice, until the sugar has dissolved. Place the cucumber, carrots, bean-sprouts, mangetout, baby corn, chilli and herbs in a bowl and toss with the dressing.
- Divide between four bowls.
See more Thai recipes