Crunchy rainbow Thai salad

Name: Crunchy rainbow Thai salad
Prep time: 15 min
Total time: 15 min
Yield: 4 -5 servings
Ingredients: For the Dressing; 2 large garlic cloves; 1-2 tsp finely grated fresh ginger; 2 tsp dessicated coconut; 1 tbsp palm sugar; 2 tsp fish sauce; 80 ml | 1/3 cup rice wine vinegar; 60 ml | 1/4 cup rapeseed or sunflower oil; ; 2 large carrots; 200 g | 7oz baby spinach; 1 red bell pepper; 1 yellow or orange bell pepper; 100 g | 3 1/2 oz mange tout; 1/2 cucumber; 2 tbsp fresh mint; 2 tbsp Thai basil; 2 tbsp fresh coriander; 1 avocado; large handful cashews or peanuts; Lime wedges

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
4 -5 servings
Course
Salad
Cuisine
Thai

Crunchy rainbow Thai salad

Shawn Wheeler

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This crunchy rainbow salad is absolutely packed with vegetables and tossed with the most addictive Thai dressing. Feel free to substitute the ingredients with other seasonal favourites.

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Ingredients

Servings

For the Dressing
2 large garlic cloves
1-2 tsp finely grated fresh ginger
2 tsp dessicated coconut
1 tbsp palm sugar or brown sugar
2 tsp fish sauce optional
80 ml | 1/3 cup rice wine vinegar
60 ml | 1/4 cup rapeseed or sunflower oil
<br>
2 large carrots peeled and grated
200 g | 7oz baby spinach shredded
1 red bell pepper sliced into thin strips
1 yellow or orange bell pepper sliced into thin strips
100 g | 3 1/2 oz mange tout sliced into thin strips
1/2 cucumber seeds removed, sliced into thin strips
2 tbsp fresh mint finely chopped
2 tbsp Thai basil finely chopped
2 tbsp fresh coriander cilantro, finely chopped
1 avocado sliced (or add more if preferred)
large handful cashews or peanuts roughly chopped
Lime wedges to serve

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Instructions

Pre-heat the oven and cook the Thai spiced fishcakes as per the pack instructions.Make the dressing. Place all the ingredients in a food processor or mini blender and blitz until smooth.
Add the carrots, spinach, peppers, mange tout, cucumber and chopped herbs to a large bowl.
Add the dressing and toss to combine.
Top with the avocado slices (you can also add them in with the other vegetables but they will get a bit mushy if tossed), and the chopped cashews.
Serve the fishcakes with the salad on the side and enjoy!

Notes

Leave out the fish sauce for a vegan version of this salad. Replace the fish sauce with equal amounts lime juice. You might need to add some salt, to taste.