Crunchy Thai salad recipe
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- Serves 4
- 15 mins to prepare
- 174 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 725kJ 174.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 9.8gProtein 7.1gFibre 5.2g
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- Whisk together the sunflower oil,sesame oil, brown sugar, fish sauce andlimejuice, until the sugar has dissolved. Place thecucumber,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
