We have a guest Foodie this week. J is a master at Thai cuisine which is my favourite cuisine of all. I could eat Thai food and nothing else. Here is her recipe for a Zingy Thai Salad. Yum!
ZINGY THAI SALAD (serves 2)
This is very versatile – you can have it as a snack or a main meal.
You can also tailor it to use your favourite fresh crispy salad and veg ingredients.
Here’s what I included on this occasion:
FOR THE SALAD
Handful of Crispy Lettuce, roughly chopped
10 cherry tomatoes, halved
2 carrots, thinly sliced
Half a red onion, thinly sliced
Large handful of beansprouts washed
Large handful of sugarsnap peas, topped and tailed.
3 tablespoons of peanuts (use cashewnuts either)
1/3 of a cucumber, sliced lengthways, remove the seeds and then slice into half moons
FOR THE DRESSING
2 tbl Fish Sauce
2 tbl Freshly squeezed Lime Juice
1 tsp Sesame Oil
1 tsp palm sugar or brown sugar (or xylitol)
Handful of Coriander leaves
Handful of Mint leaves (optional)
1 tsp grated or finely chopped ginger
1 tsp grated or finely chopped garlic
1/2 tsp of grated or finely chopped red chilli
Prepare salad ingredients and put onto a large salad platter or bowl and set aside.
Mix together all the dressing ingredients and taste to ensure you have the balance right for your tastebuds.
Fish Sauce will make it more salty.
Lime Juice will cut through it more and make it more tangy.
Be careful not to overdo the Sesame oil as its very strong and too much can ruin your dressing.
Blend with a hand blender if you wish, and spread over the salad.
Serve with thinly sliced beef, chicken or some oven-roasted fish (cooked with lime leaves for extra zest) for a more substantial meal.
I cook the meat in a little bit of the dressing to give it some flavour.