Crunchy rainbow Thai salad
User Reviews
4.7
6 reviews
Excellent
Crunchy rainbow Thai salad
Report
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.
Share:
Ingredients
- For the Dressing
- 2 garlic large cloves
- 1-2 tsp ginger finely grated fresh
- 2 tsp dessicated coconut
- 1 tbsp palm sugar or brown sugar
- 2 tsp fish sauce optional
- 80 ml rice wine vinegar 1/3 cup
- 60 ml rapeseed oil or sunflower oil, 1/4 cup
- <br>
- 2 carrot peeled and grated, large
- 200 g baby spinach shredded, 7 oz
- 1 red bell pepper sliced into thin strips
- 1 bell pepper sliced into thin strips, yellow or orange
- 100 g mange tout sliced into thin strips, 3 1/2 oz
- 1/2 cucumber seeds removed, sliced into thin strips
- 2 tbsp mint finely chopped, fresh
- 2 tbsp Thai basil finely chopped
- 2 tbsp Coriander cilantro, finely chopped, fresh
- 1 avocado sliced (or add more if preferred)
- cashews roughly chopped, or peanuts, large handful
- lime to serve, wedges
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
Other Recipes
You'll Also Love
